Step 1

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add 1½ cups sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum and cognac, stirring constantly.

Step 2

Just before serving, beat egg whites until stiff. Slowly whisk in 2 tablespoons superfine sugar and 1 teaspoon vanilla extract. Fold into mixture. Whip remaining heavy cream until stiff, slowly add in remaining 1 tablespoon superfine sugar and fold into eggnog. Sprinkle with nutmeg.