Martha's Classic Eggnog

• large eggs, separated↗6
• cup superfine sugar↗3⁄4 cup
• cups whole milk↗2 cups
• cups heavy cream, plus more for garnish↗3 cups
• cup Bourbon, preferably Maker's Mark↗1⁄2 cup
• cup dark rum, preferably Mount Gay↗1⁄4 cup
• cup cognac, preferably Remy Martin Grand Cru↗1⁄4 cup
• freshly grated nutmeg, for sprinkling

Step-by-step instructions

1. 1

   Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.

2. 2

   Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.