Classic Eggnog

Ingredients

Serves 12

* 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

Directions

1. 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.
2. 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.

Source: marthastewart.com