6 eggs, separated
2 c. half and half
1 pt. bourbon or rum
1 c. powdered sugar
2 c. heavy cream, stiffly beaten
Nutmeg to taste

Beat egg yolks until thick. Add 1/2 of the sugar gradually; beat well. Beat egg whites until soft peaks form. Beat until stiff peaks form, adding remaining sugar gradually; fold in egg yolk mixture. Fold in whipped cream. Pour into punch bowl; stir in bourbon or rum. Sprinkle with nutmeg; serve.

For frozen eggnog, add the brandy or rum before folding in whipped cream. Freeze for several hours. Serve in punch cups. Mixture will be slightly slushy.