1 dozen eggs
1 1/2  cups of superfine granulated sugar
1 1/2 cups of Dark Rum or White Rum
3 cups of Whiskey (Bourbon  or Canadian)
2 cups of Cream (half and half)
6 cups of Milk
2 teaspoons ground nutmeg

Directions:
1.Separate egg yolks and whites.

2.Beat 1/2 the sugar and egg yolk in a large bowl. Mix for 5-7 minutes or until the mixture is firm and the color of butter.

3.In a separate bowl whip the egg-whites until stiff and then mix in the rest of sugar to the egg-whites.

4.Add the yolks into the egg-whites and mix slowly.

5.Slowly stir in the Rum.

6.Slowly stir in whiskey. (I prefer Jack Daniels or Jim Beam)

7.Once the whiskey and rum have been added, allow the mixture to cool in the refrigerator.

8.Half an hour before serving slowly stir the milk and half of the cream into the chilled mixture.

9.Add 1 1/2 teaspoons of nutmeg to the mixture.

10.Whip the rest of the cream in a separate bowl with mixer on high until the cream forms stiff peaks.

11.Carefully fold the cream into the egg mixture.

12.Serve by ladling the eggnog into cups and garnish the tops with ground nutmeg.