EggNog

It seems that the word itself has derived from combining "egg" and "grog"(rum) therefore resulting egg'n'grog...and later egg nog or eggnog.
Even though it may be considered a Christmas beverage, I decided I had to make some. Jeff loves it, so why not ? :)

So here is what I used:
1 cup whipping cream, whipped with 2 teaspoons of sugar
2 cups of milk
2 eggs, separated
1/4 teaspoon cream of tartar
4 TBSP sugar, 2 for the whites and 2 for the yolks
2 scant TBSP nutmeg
1 scant TBSP cinnamon
1 teaspoon vanilla extract.

Directions:
Beat the whipping cream with the sugar and set aside.
Beat the egg whites with the sugar and the cream of tartar until stiff peaks form and set aside..
Beat the egg yolks with the sugar until double in volume and they turn light soft yellow, almost white in color.
Now prepare a bottle or any other container you will be keeping the eggnog in - have it handy.
Fold some milk gently into the egg yolks mixture, about 1/3rd of the milk.
Another 1/3 rd of the milk needs to be folded into the egg whites and finally the rest of the milk will need to be slowly and gently folded into the whipping cream.
Now when all the milk has been mixed with the other ingredients, try to mix all the bowls contents.
You will need another larger bowl for that and a whisk.
When everything is mixed, add the cinnamon and the nutmeg and taste for sweetness.
At this stage you will need to chill your beverage and then you can serve it after at least 5 hours of chilling.
Enjoy !
PS: This is a recipe I came up with myself.
If you are afraid of raw eggs, don't attempt to do it.