My Sigma Alpha Iota sorority sisters put together a cookbook to raise money for our service projects when we were in undergraduate school (back then, in the olden days, it was called North Texas State University).

The project did very well. At one point, to boost sales, we entered people’s names in a drawing for a dinner we’d cook for them (on a night of their choice in the Green Room) out of recipes in the cookbook. That was a talker, too.

I’ve kept that cookbook, as have others I know, because it has some rockin’ good recipes in it.

My roommate submitted her excellent egg nog recipe, but in the Texas, anything-worth-doing-is-worth-overdoing, spirit, I’m offering up Elena’s. When you see the first two ingredients, you’ll see why.

Elena’s Egg Nog

12 eggs (very fresh, from a supplier you trust), separated

1 bottle cognac (a fifth)

1 1/2 quarts milk

1 c. sugar

1 pint heavy cream

Cinnamon or nutmeg for garnish

Beat egg yolks until light. Continue beating as you gradually add sugar and beat until very light. Stir in milk and cream. Pour in cognac, stirring slowly to mix. Cover and refrigerate one to two hours. Beat egg whites until stiff and fold in with yolk/cream/cognac mixture. Sprinkle with spice. Yields 20 servings.