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Separate eggs. Beat yolks well and add bourbon, 1 tablespoon at a time. This flavors the eggnog very lightly. Add more to taste. Be careful to add slowly, because bourbon will cook the eggs. Beat until the consistency of mayonnaise. Set this aside. Beat whites until frothy, then add sugar, 1 tablespoon at a time. Beat until very thick. Whip cream. Fold egg mixture into egg whites and then fold in whipped cream. Pour into pretty bowl. Sprinkle with nutmeg.
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