In very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum and cognac, stirring constantly.

Just before serving, beat egg whites until stiff and carefully fold into mixture. Whip remaining 1/2 quart heavy cream until stiff and fold in. Serve in your favorite Christmas mugs and sprinkle with fresh nutmeg.

Yield: 25 servings