Martha shows you how to make eggnog, a classic holiday beverage.
In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.
Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.