Chef Matthew's Specialty Eggnog

1Whisk Egg Whites till soft peaks by slowly adding 2 TBS Sugar (2), then place in a separate bowl and set aside.

2Whisk Egg Yolks till light in color by slowly adding 2 Cup Sugar, then place in a separate bowl and set aside.

3In a pot add Milk (16 Cups), Coffee Creamer, and Heavy Cream and stir bringing to a steam, and then add whiskey and Vanilla extract.

4Put 1 ladle of milk (16 Cups) mixture into Egg Whites and stir to warm up, then add Egg White mixture.

5Put 2 ladles of milk (16 Cups) mixture to Egg Yolks and stir till warm.

6Add in Egg Whites and stir.

7Add in Yolks and stir.

8Keep stirring for 10-15 min. till thickens.

9Get an ice bath ready.

10Sieve into a large bowl and place over ice as you mix in the following Cinnamon Cloves Ginger Powder (3 tsp) Nutmeg (2 tsp) Cardamon (1 tsp).

11Let cool down for 10 min as you stir. DONE.