12 eggs
6 jiggers bourbon
6 jiggers brandy
12 tbsp. sugar
2/3 gallon milk
1/2 pt. whipping cream
Nutmeg and cinnamon for topping

Beat eggs with wire whip. Put in bourbon and brandy, sugar and milk. Mix thoroughly. Whip whipping cream until smoothie white and fold into liquid mixture. Pour into your favorite glass or mug and top with a dash of nutmeg and cinnamon.

NOTE: This makes a large amount for a party - it will keep up to 2 1/2 weeks in refrigerator in a tightly sealed container.