Richmond Eggnog - cooking recipe

Ingredients

12 eggs
14 tablespoons powdered sugar
750 ml Bourbon
1 quart heavy cream
1 1/2 ounces rum
freshly grated nutmeg

Preparation

Separate eggs, making sure you don't get even a speck of yolk into the whites, or the whites will not puff up well when beaten.
Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.
Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.
In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.
Gently add in rum, stirring softly but continuously.
Serve with a sprinkling of freshly grated nutmeg.