12 eggs, separated
6 cups milk
2 cups heavy cream
2 cups bourbon
1-1/2 cups sugar
3/4 cup brandy
2 tsp ground nutmeg
In a large bowl, beat the egg yolks and sugar with a mixer for about 10 minutes—until they’re firm and the color of butter. Slowly add the bourbon and brandy.
Cool in the refrigerator before the party—for up to 6 hours. About 30 minutes before serving, stir in the milk and add nutmeg.
In a separate bowl, beat the cream with a mixer on high—until the cream forms stiff peaks.
In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg white mixture into the egg yolk mixture. Then gently fold the cream into the egg mixture.
After pouring into oliver martini glasses, sprinkle with ground nutmeg.