1. Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
2. Beat egg-yokes with 1/2 of sugar, set aside.
3. Beat egg-whites until stiff, then mix in other 1/2 of sugar.
4. Poor the yokes into the whites and mix together slowly.
5. Stir in white rum SLOWLY
6. Stir in milk slowly
7. Stir in whiskey SLOWLY
8. Stir in 1/2 of cream slowly
9. Whip rest (1/2) of cream and fold in carefully.
10. Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.
11. Enjoy
