STEP 1: Beat the egg yolks and sugar together until you get a thick, pale yellow mix. At this point, add the Bourbon and Brandy, and continue beating at a slow speed. When you have it well mixed, put in the fridge, or nearest snow bank to chill.

STEP 2: In another bowl, add the salt to the egg whites. You will want to beat this until you have an almost stiff mixture. You will need to beat the cream, in another bowl, until it is stiff. By now your yolk mixture from step 1 should be nicely chilled. Fold your whipped cream into the yolk mixture, and then fold the beaten egg whites into this mixture. Now, stick the mixture back in the fridge, or snow bank, for one or two hours.

STEP 3: After this "jolly" mixture has chilled for an hour or two, and before serving, sprinkle your grated nutmeg over the top. OF COURSE, do not use if you have guests who are allergic to "nuts"... this can really spoil your party if you do!

If desired, you can thin the Egg Nog out with some milk... personally, Santa loves it thick! This recipe will yield approximately 6 to 7 quarts. Plenty for the thirstiest elf or reindeer... not to mention any perplexed Santa at Christmas!