24 egg yolks
2 qts. whipping cream
24 egg whites
2 1/2 c. Bourbon
6 tbsp. sugar
18 tbsp. sugar (1 c. plus 2 tbsp.)
Nutmeg to taste

Beat egg yolks for at least 20 minutes until they are a light lemon color and are very fluffy. Continue beating and add bourbon, a drop at a time.

Whip cream until it stands in peaks. Add 6 tablespoons sugar, and fold egg yolks into whipped cream.

Beat egg whites until they are dry and have completely lost their gloss before you start adding the 18 tablespoons sugar. (This step is very important; it is the secret of the eggnog's "standing up" quality.) Add sugar to egg whites a tablespoon at a time. Continue beating for about 10 minutes after all sugar has been added.

Fold the egg whites into the cream and egg yolk mixture, continuing to blend with a folding motion until it is well mixed and smooth.

Ladle from silver or crystal bowl into tall glasses and eat with iced- tea spoon. Top each glass with a dash of nutmeg. Makes about 25 servings.