4 oz. of bourbon
4 oz. of brandy
4 oz. Tia Maria
1 doz. eggs, separated
1/2 lb. powdered sugar
1 qt. whipping cream
1 qt. half and half cream
Nutmeg as needed

Add bourbon, brandy and Tia Maria to egg yolks. Add powdered sugar and beat thoroughly. Refrigerate at least 24 hours. Reserve egg whites; when yolk mixture is ready, whip whipping cream until thick and add half and half. Add yolk mixture and mix. Whip egg whites and add mix thoroughly. Serve with nutmeg sprinkled on top. This is a great Christmas specialty.