Triple-Shot Eggnog

Directions

1. 1
   Whisk the egg yolks in a large bowl until they just begin to turn a lighter shade of yellow.
2. 2
   Add the sugar and a pinch of salt and whisk until thick and pale yellow.
3. 3
   Whisk in the rum, bourbon, and brandy until well combined and then whisk in the milk, cream, nutmeg, and vanilla until blended.
4. 4
   Chill the mixture, covered, for 4 hours or overnight.
5. 5
   Keep the egg whites chilled separately in a medium bowl.
6. 6
   Before serving, whip the egg whites to stiff peaks with a hand-held mixer.
7. 7
   Fold the whipped egg whites into the chilled yolk mixture.
8. 8
   Serve immediately, sprinkle with a little freshly grated nutmeg, or chill for up to 4 hours.
9. 9
   Whisk the eggnog until smooth before serving.