Martha'S Classic Eggnog - cooking recipe

Ingredients

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup Bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup cognac, preferably Remy Martin Grand Cru
freshly grated nutmeg, for sprinkling

Preparation

Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.