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½ t. nutmeg 1. Place egg yolks in a heat-proof bowl over a saucepan of simmering water. Add ¼ cup plus 2 T. sugar and whisk over low heat until yellow and thick, about 5 minutes. 2. Whisk in milk, bourbon, rum and brandy. Set aside. 3. Whisk egg whites in another bowl, until soft peaks form, adding ¼ cup plus 2 T. sugar. Add to yolks. 4. Beat heavy cream until lightly thickened and add to egg mixture along with whipped cream and nutmeg. Chill thoroughly or refrigerate overnight. Whisk before serving. Sherry Eggnog 4 cups milk or half and half 4 eggs ....