6 eggs, separated
1 c. sugar
1 1/2 c. Burbon
1/2 c. dark rum
1 1/2 qts. milk
2 c. whipping cream
Nutmeg

Beat egg yolks until thick and light in color. Add sugar. Continue beating as you add Burbon and Rum. Chill about 1 hour, stirring occasionally. Beat egg whites until stiff but not dry. Whip the cream. Stir everything together in a punch bowl. Sprinkle the top with nutmeg.

HELPFUL HINT - The trick is to have everything cold so you won't need ice.