Homemade Holiday Eggnog
12 eggs, separated
2 cups granulated sugar, separated
1/4 teaspoon salt
3 quarts heavy cream
1 cup bourbon
1 cup brandy
freshly grated nutmeg for dusting
In mixing bowl, beat yolks, 1 cups sugar and salt until very light. Gradually beat in cream. Gradually beat in bourbon and brandy and set aside.
In second mixing bowl, beat egg whites. Gradually add remaining cup of sugar and beat until soft peaks form.
Fold both mixtures together, refrigerating until served. Best made at least a day before serving.
Dust top of eggnog in glass with nutmeg.