Kennedy's Family Eggnog

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6 Eggs
1/2 Cup Sugar, divided
1 Cup Bourbon
2 Pints Whipping Cream
1 Cup Half and Half, optional
Nutmeg, for garnish

Separate eggs, putting yolks into largest bowl
Beat yolks until creamy, add half the sugar slowly and beat until the mixture is light and fluffy
Add the bourbon and beat to combine.
[Piper’s version: add the heavy cream to the yolk & bourbon mixture and beat to combine thoroughly.]
Beat egg whites separately until they hold soft peaks, add the other half of the sugar slowly and continue to beat until they hold stiff peaks.
Fold whites into yolk mix, very gently, until thoroughly combined--DO NOT BEAT.
[Kennedy's version: whip heavy cream separately until you get soft peaks, then fold whipped cream into egg mixture, combining thoroughly.]
Add more sugar and bourbon to taste, if needed.
If you want to make it thinner, add half and half
Serve in tumblers with a spoon (Piper: or in a glass without a spoon).
Garnish with freshly grated nutmeg.

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