Whisk the egg whites to stiff peaks, but not dry, gradually add 3 tbsp sugar, whisking continuously. Set aside. Ina large serving bowl, beat the egg yolks, then add 3 tbsp sugar and continue beating until well blended. Very slowly add the bourbon to the yolk mixture, beating continuously.
Fold in the whisked egg whites, taking large spoonfuls and blending then into the sweetened egg and bourbon mixture in a gentle figure-of-eight motion to retain as much air from the egg whites as possible.
Whip the cream until it is almost stiff, then gradually add 3 tbsp sugar and continue beating until the cream holds a peak. Gently fold the cream into the egg and bourbon mixture then gently stir in the milk. Chill for at least 4 hours in the refrigerator. Serve cold in either Kentucky style mugs, or tall glasses, sprinkled with grated nutmeg.
(serves 6) |
