Dennis Grace's Euphoric Egg Nog

12 separated eggs
2 pints heavy cream
1-2 cups whole milk
1 cup granulated sugar
grated nutmeg
1 cup bourbon whiskey (Makers Mark, Jim Beam, or Bulleit)
1 cup brandy or cognac 
1 cup dark rum (Gosling's Black Seal, Myers, or Kraken)
1/2 tsp salt

In an electric mixer, beat the egg yolks with the sugar until thick and lemon colored.
Slowly add the bourbon, brandy and rum, and milk to the yolk mixture while beating at a slow speed. 
Chill 1/2 hour.
Add the salt to the egg whites and beat until almost stiff, or until the beaten whites form a peak that bends slightly.
Whip the cream until stiff.
Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. 
Chill one hour. 
When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch bowl. 

10.5% abv (21 proof)

Makes enough for the holidays and gets better with time in the frig!
For a smaller batch half the recipe, but you'll like this so much you won't want to!