Classic Eggnog

• 12 eggs, separated
• 1 1/2 cups superfine sugar
• 1 quart whole milk
• 1 1/2 quarts heavy cream
• 3 cups bourbon
• 1/2 cup dark rum
• 2 cups cognac
• Freshly grated nutmeg

Instructions:
1. In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
2. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart cream until stiff, and fold in. Sprinkle with nutmeg.
Serves 26