Instructions: Put the egg yoLks and sugar into the bowI of an electric mixer and beat until light and lemon-colored.

Gradually add the bourbon, beating on low speed.

In a separate bowl whip the cream until stiff. Fold it into the egg-yolk mixture.

In a clean bowl whip the egg whites unti1 stiff and fold them into the eggnog. Serve in goblets, preferably silver, with a gen erous grating of nutmeg on top.

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