Eggnog

Directions

1. 1
   Beat together the egg yoks and salt in a large mixing bowl, slowly adding 1-1/2 C of the sugar.
2. 2
   Continnue beating until thick and pale.
3. 3
   Stir in the bourbon, rum, milk, and vanilla until well mixed.
4. 4
   Beat the egg whites until foamy and slowly add the remaining 3/4 C sugar, continuing to beat until stiff and all the sugar has been incorporated.
5. 5
   Whip the cream until stiff.
6. 6
   Now fold the egg whites into the yolk mixture; then fold in the whipped cream.
7. 7
   Taste and add more bourbon and/or sugar if necessary.
8. 8
   Chill.
9. 9
   Pour into a punch bowl and sprinkle the top with nutmeg.