1 dozen eggs - separated
1/2 tsp salt
2 1/4 cups sugar
2 cups bourbon (optional. Use more or less if desired)
1/2 cup rum (optional. Use more or less if desired)
1 quart milk (add another pint of milk if not using liquor)
2 Tbl vanilla
3 pints heavy cream)
Nutmeg
Beat together the egg yolks and salt in a large mixing
bowl, slowly adding 1 1/2 cups of the sugar. Continue
beating until thick and pale. Stir in the bourbon, rum,
milk and vanilla until well mixed. Beat the egg whites
until foamy and slowly add the remaining 3/4 cup sugar,
continuing to beat until stiff and all the sugar has been
incorporated. Whip the cream until stiff. Now fold the
egg whites into the yolk mixture and then fold in the
whipped cream. Taste and add more bourbon and/or sugar
if necessary. Pour into a punch bowl and sprinkle with
nutmeg. The punch bowl can be sitting in a bed of ice
to help keep chilled.
