8 lg Eggs; separated
3/4 c Sugar
1 c Bourbon
1/2 c Heavy cream
Nutmeg Put the egg yoLks and sugar into the bowI of an electric mixer and beat until light and lemon-colored. Gradually add the bourbon, beating on low speed. In a separate bowl whip the cream until stiff. Fold it into the egg-yolk mixture. In a clean bowl whip the egg whites unti1 stiff and fold them into the eggnog. Serve in goblets, preferably silver, with a gen erous grating of nutmeg on top.