This is the real deal! This eggnog is nothing like the insipid stuff you can find at your local supermarket. The amounts listed below makes about a 1-1/2 quarts of eggnog. I got this recipe from a sailing friend and Cordon Bleu cooking school graduate many years ago. His recipe made a lot more, and with any luck at all, I've managed to correctly scale it down to this amount.
Beat the egg-yokes with half the sugar. Add the milk and half of the cream, continue to beat the mixture. Add the bourbon, cognac, and dark rum, stirring constantly.
Beat the second portion of the cream into a fluffy mixture (like whipped cream). Fold into egg mixture.
Add the remaining sugar to the egg-whites and beat them until they're stiff, light and fluffy (the sugar makes them silky). Fold into egg-cream mixture. Sprinkle with nutmeg and enjoy!