2 eggs, separated*
2 T. sugar
2 oz. bourbon
1/2 pint whipping cream, whipped
Beat egg yolks until thick. Add sugar and bourbon. Fold in cream and then stiffly beaten egg whites. Serve eggnog very cold with a sprinkle of freshly ground nutmeg. *(Use freshest eggs possible from organic-fed, cage free hens to avoid salmonella.)
From the January 1983 issue.