Eggnog

Directions

1. 1
   In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted.
2. 2
   While whisking, very slowly add 1 cup bourbon.
3. 3
   Cover this mixture, and refrigerate for one hour.
4. 4
   Whisk in remaining bourbon, then beat in cream and milk.
5. 5
   Add 1/2 cup more milk if it is too thick.
6. 6
   In another bowl, whisk egg whites with a pinch of salt, until fluffy.
7. 7
   Slowly add remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks.
8. 8
   Fold egg whites into egg yolk mixture.
9. 9
   To serve, ladle eggnog into small cups -- demitasse cups would work well -- making sure to get some foam on each.
10. 10
    Grate a little nutmeg on top of each.