Pendennis Eggnog

Directions

1. 1
   Pour the bourbon into a bowl and stir in the sugar.
2. 2
   Set aside for 2 hours.
3. 3
   Beat the egg yolks until light and slowly beat in the bourbon.
4. 4
   Set aside for another 2 hours.
5. 5
   When ready to serve beat the cream until stiff; beat the egg whites until they stand in peaks.
6. 6
   Pour the bourbon mixture into a punch bowl and fold in the cream then the egg whites.
7. 7
   Grate a little nutmeg on top.
8. 8
   Serve in 4-ounce punch glasses.