INGREDIENTS
6 eggs
1-3/4 cup finely granulated sugar
4 cups (1 quart) half-and-half
3 teaspoons ground nutmeg
3 cups whipping cream
1/2 cup rum
1 cup brandy
1 cup bourbon
1 tablespoon vanilla extract

DIRECTIONS
Separate the eggs. Beat yolks with electric mixer until foamy and thickened.

Add 1 cup sugar and 2 teaspoons of the nutmeg and mix well.

Add half-and-half and blend well.

Beat egg whites until they have soft peaks.

In a separate bowl, beat the cream with 3/4 cup sugar until thick.

Fold whipped egg whites and cream into the yolks and half-and-half mixture.

Stir in alcohol and sprinkle with remaining ground nutmeg.

Chill. Serve from a punchbowl with a ladle.