Classic Eggnog Recipe

1. In large bowl, with mixer at low speed, beat egg yolks and sugar until blended; at high speed, beat until thick and lemon-colored, about 10 minutes, frequently scraping bowl with rubber spatula. One tablespoon at a time, beat in bourbon and brandy (egg-yolk mixture may curdle if bourbon and brandy are beaten in too quickly). Cover bowl and chill.
2. About 20 minutes before serving, in chilled 6-quart punch bowl, stir egg-yolk mixture, milk, and 1 1/4 teaspoons nutmeg until blended. In large bowl, with mixer at high speed, beat egg whites until soft peaks form. In small bowl, using same beaters, with mixer at medium speed, beat heavy cream until soft peaks form. With rubber spatula or wire whisk, gently fold egg whites and whipped cream into egg-yolk mixture just until blended.