9 lg. eggs, yolks and whites separated
2 c. whiskey, bourbon, rum, scotch, or brandy
2 c. sugar
1/8 tsp. nutmeg
1 qt. milk
1 qt. heavy cream

In large bowl or 6 quart pot, beat egg yolks on high with electric mixer until pale and creamy. Gradually add sugar, beating constantly until thick and pale. Add 1/8 teaspoon nutmeg. Pour in liquor, still beating.

In separate bowl, beat egg whites until soft peaks hold when beater is lifted. Beat in milk and add to yolk mixture, beating constantly at high speed. Cover and chill.

Before serving, whip cream or use large container of Cool Whip and stir into chilled egg mixture. Serve sprinkled with nutmeg. Makes 1 gallon.