Richmond Eggnog

Ingredients

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

Directions

1. 1

   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.

2. 2

   Whisk yolks until pale yellow. Add sugar a little at a time, stirring continuously.

3. 3

   Add bourbon very slowly, particularly when starting. Pour in cream slowly, whisking continuously.

4. 4

   In a separate bowl, beat egg whites until soft peaks form. Gently fold into mixture.

5. 5

   Gently add in rum, stirring softly but continuously.

6. 6

   Serve with a sprinkling of freshly grated nutmeg.