Instructions

1. In a small mixer bowl beat egg yolks till blended.
2. Gradually add 1/4 cup sugar, beating at high speed till thick and lemon colored.
3. Stir in milk, stir in rum, bourbon, vanilla, and salt.
4. Chill thoroughly.
5. Whip cream.
6. Wash beaters well.
7. In a large mixer bowl beat egg whites till soft peaks form.
8. Gradually add remaining 1/4 cup sugar, beating to stiff peaks.
9. Fold yolk mixture and whipped cream into egg whites.
10. Serve immediately.
11. Sprinkle nutmeg over each serving.
12. Serve in a punch bowl or another big bowl.
13. NOTE: For a nonalcoholic eggnog, prepare Eggnog as above, except omit the bourbon and rum and increase the milk to 3 cups.