Seperate the eggs. You really should use the 3 bowl method. Put the yolks in a large bowl preferably of a stand mixer. Put the whites in refrigerator in a covered container.

Beat the yolks till light & lemon colored. In a Kitchen Aid using the paddle, this takes 3-5 minutes on medium speed.

Sift the powdered sugar into a seperate bowl. This will insure that there are no lumps.

Beat the powdered sugar into the egg yolks. Add slowly & scrape down the sides of the bowl until it is thoroughly incorporated. This will be thick & heavey.

Starting with a teaspoon at a time, beat the whiskey into the yolks & sugar. Continue adding slowly with mixer running at low speed. Scrape bowl often. If you try to rush this step, the mixture will curdle. Cover loosely with plastic wrap & let sit at room temperature 1 hour for the eggy taste to lighten.

Beat the quart of milk into the yolks, sugar, whiskey mixture. This is easier with a hand mixer.

Beat the 2 cups of rum into the mixture. Cover & refrigate at least 4 hours. Longer is fine. This allows the flavors to mellow.

If you are going to serve this in a punch bowl, whip the cream to barely soft peaks & fold into the base mixture. Beat the egg whites to the stiff peak stage & fold into the mixture. Serve in punch cups & laugh at each other's foam mustaches.

If you are going to put in jars, I use quart canning jars, just pour the quart of cream into the base mixture & beat till uniformly mixed. Beat the egg whites to stiff peaks & stir into the eggnog. Beat with a hand mixer till smooth. Cover & refrigerate.

The egg whites will form a foam crust. Beat this down into the liquid. Scrape bowl. Pour or ladle into jars. The foam will rise to the top. Shake the jars & top up. The whole batch makes about 4 & a half quarts. I usually pour from the not full jar to top the rest of the jars.