Spiked Eggnog

Directions

1. 1
   Separate the eggs.
2. 2
   With an electric mixer, beat the egg yolks with the sugar until they're slightly thickened and pale yellow.
3. 3
   Slowly add the bourbon and cognac, and beat at slow speed.
4. 4
   Chill the mixture, covered, for several hours.
5. 5
   An hour before serving, add the salt to the egg whites, and beat until they're almost stiff, or until the beaten whites form a peak that bends slightly.
6. 6
   In another bowl, whip the cream until it's stiff.
7. 7
   Fold the whipped cream into the chilled yolk mixture.
8. 8
   Then fold into the beaten egg whites.
9. 9
   Chill for 1 hour.
10. 10
    When you're ready to serve, put the eggnog into a chilled bowl, and sprinkle with grated nutmeg.
11. 11
    *This recipe makes about 12 to 16 servings.
12. 12
    *