Nigerian Eggnog

Separate 12 eggs carefully, ensuring no yolk mixes with the whites. Set the yolks in one large mixing bowl and the whites in another.

Beat the egg yolks with 1 cup of sugar until the mixture becomes pale and thick, about 3–4 minutes, using an electric mixer or whisk.

Gradually add 2 cups of sherry and 1/4 cup of brandy to the yolk mixture, stirring constantly to combine thoroughly.

Pour in 5 cups of half and half, stirring gently until the mixture is smooth and well blended.

In the separate bowl, beat the egg whites until stiff peaks form, about 2–3 minutes.

Whip 1 cup of heavy sweet cream to soft peaks in a third bowl until light and fluffy.

Fold the whipped cream gently into the eggnog base, using a spatula and working carefully to maintain airiness.

Fold the stiff egg whites into the mixture in two additions, stirring gently to preserve the light, frothy texture.

Dust the top of the eggnog with a dash of nutmeg just before serving, or allow diners to add their own to taste.

Serve chilled in small glasses or cups, stirring gently if separation occurs during storage.