Bourbon Eggnog

Directions

1. 1
   At least 24 hours before serving use mixer to blend egg yolks, sugar, bourbon, and rum.
2. 2
   Add half-and-half.
3. 3
   Refrigerate overnight.
4. 4
   When ready to serve, beat egg whites until stiff.
5. 5
   In a separate bowl, whip the cream until stiff.
6. 6
   Fold both gently into the bourbon mixture.
7. 7
   Pour into a punch bowl and sprinkle with nutmeg.
8. 8
   Yields about a gallon.