6 eggs, separated
1/2 c. sugar, divided
1 (1.5 oz.) env. whipped topping mix
1/4 c. + 2 tbsp. bourbon
Ground nutmeg

Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; set aside.

Prepare whipped topping mix according to package directions; set aside.

Beat egg yolks until thick and lemon colored. Gradually add remaining sugar and bourbon, beating well.

Fold yolk-bourbon mixture and prepared whipped topping into egg whites. Spoon eggnog into individual serving glasses and sprinkle with nutmeg.

NOTE: This eggnog is thick enough to eat with a spoon. If you want to serve it in a punch bowl to drink, add enough commercial eggnog to thin it to desired consistency. This is what I do.