Susan's Killer Egg Nog

(s/v Chrysalis)

6 eggs
2 cups regular or powdered sugar (not Mexican sugar)
2 cups bourbon (Susan uses Jim Beam)
3 oz. rum or brandy
1 pint heavy cream
1 pint milk

Beat 6 egg yolks til light in color. Add two cups of regular sugar gradually,
beating well. Add 1 cup bourbon very slowly, beating constantly. Let mixture
stand covered for one hour to dispel "eggy" taste. Add, beating constantly,
1 cup bourbon, 3 oz. rum or brandy, one pint heavy cream and one pint milk.
Refrigerate covered for 3 hours. Beat 6 egg whites until stiff but not dry.
Fold into other mixture. Serve with Nutmeg. Enjoy.