- 12 eggs, separated
- 1 1/2 cups superfine sugar
- Cracked ice
- 1 quart heavy cream
- 1 quart milk
- 1 quart bourbon
- Nutmeg
- Beat the egg yolks with the sugar until thick. Set the container in a large bowl filled with cracked ice. In a separate bowl, beat the cream until stiff and fold gently into the eggnog. Grate nutmeg on top and serve in 4-ounce punch glasses.