6 eggs, separated
3 c. sugar
12 oz. Bourbon
6 oz. Rum
2 qts. milk
1 1/2 qts. whipping cream
Nutmeg to sprinkle on top

Beat egg yolks until thick. Add bourbon and rum very slow while beating. Stir in sugar. Wash beaters and beat whites until stiff. Fold in to mixture. Add milk and whipping cream. Refrigerate approximately 24 hours for best flavor. Serve. Add nutmeg to the top of each serving.