6 eggs, separated
3/4 cup sugar, divided
2 cups whole milk
1/2 cup light rum
1/2 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream
ground nutmeg
Using an electric mixer, beat the egg yolks . Gradually add 1/2 cup of the sugar, beating at high speed, until thick and light in color. Stir in the milk, rum, bourbon, vanilla extract and salt. Chill for at least four hours or overnight.
Whip the cream, cover and refrigerate. Wash the beaters well, then whip the egg whites until soft peaks form.
Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form.
Gently fold the whipped cream and whipped egg whites into the egg yolk mixture. Serve immediately. Sprinkle individual servings with ground nutmeg.
To make this eggnog non-alcoholic, omit the liquors and increase the milk to 3 cups.