Eggnog

• 1 dozen eggs, separated
• 1/2 tsp. salt
• 2 1/4 cups sugar
• 2 cups bourbon
• 1/2 cup rum
• 1 quart milk
• 2 tablespoons vanilla
• 3 pints heavy cream
• nutmeg

Beat together egg yolks and salt in a large bowl, slowly adding 1 1/2 cups sugar. Continue beating until thick and pale. Stir in bourbon, rum, milk, and vanilla.

Beat the eagg whites until foamy and and slowly add the remaining 3/4 cup sugar, continuing to beat until stiff.

Whip the cream until stiff.

Fold egg whites into yolk mixture; fold in whipped cream. Add more bourbon to taste. Sprinkle with nutmeg.