When I published this recipe in my first book, "Entertaining," I wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream and a dozen eggs — good thing it serves a crowd.
Swap option: This recipe packs quite a punch, so feel free to scale down the alcohol amounts by a quarter to a half, if you like. If you're concerned about the use of raw eggs, pasteurized eggs work in this recipe as well.
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add 1½ cups sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Slowly whisk in 2 tablespoons superfine sugar and 1 teaspoon vanilla extract. Fold into mixture. Whip remaining heavy cream until stiff, slowly add in remaining 1 tablespoon superfine sugar and fold into eggnog. Sprinkle with nutmeg.