1 egg per cup of nog, separated
1 tbsp. sugar per egg
1 generous tbsp. bourbon per egg (optional)
Pinch salt

Whip yolk until frothy; then add sugar, bourbon and salt. Whip whites until frothy, not stiff. Fold into yolk mixture very slowly. Add 1/2 pint whipping cream for every 2 eggs, and whip only the last pint before adding. Sprinkle each cup with nutmeg and serve.