Vicki's Nogginknockin' Eggnog
Beat cream until stiff. Beat egg whites until they are stiff; fold carefully into whipped cream. Slowly fold in liquor until blended. Chill. Top with grated nutmeg.
Combine liquors. Beat yolks until pale and lemon-colored (I do it in a food processor). Add sugar a little at a time, beating till sugar is dissolved and mixture is thick. Slowly pour mixture in a fine stream into the liquor, beating constantly. Beat in milk. (Food processor bowl won't hold it all.)
Vicki's notes: * The cream *will* rise to the top. Have to beat husband away with a stick to guard it, whereupon I whisk the cream back in before I serve seconds. I know, I'll probably die of salmonella poisoning... but what a way to go! * Will need 1 pint of cream, 1 pint of Meyer's dark rum, and 1/2 pint each of Jim Beam bourbon and E&J brandy.