Richmond Eggnog

Directions

1. 1
   Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten.
2. 2
   Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.
3. 3
   Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.
4. 4
   In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.
5. 5
   Gently add in rum, stirring softly but continuously.
6. 6
   Serve with a sprinkling of freshly grated nutmeg.