A Better Bourbon-Spiked Eggnog – Garden & Gun

Bring the eggs to room temperature and separate the whites and yolks. In a large bowl, beat the egg whites stiff while slowly adding ½ cup of the sugar. Beat the yolks in a separate bowl. While beating, add remaining 1 cup of sugar and the salt. When the yolks are pale and fluffy, carefully pour them into the bowl with the egg whites. Keep stirring the egg mixture while adding the heavy cream, light cream, milk, bourbon, and dark rum. Ladle into jars or jugs, cap, and store in the refrigerator for two days or longer for some of the foam to subside. Before serving, give the bottles a good shake. Pour into a punch bowl, and ladle into glasses. As a final touch, sprinkle with freshly grated nutmeg.