Beat the egg yolks until light yellow in color. Beat in gradually 1 lb. confectioner's sugar. Add the bourbon (can increase or decrease according to taste) slowly, beating constantly. Let egg yolk mixture stand one hour, covered. Then, whip the cream just a bit to thicken it somewhat. Add the cream and the rum to the egg yolk mixture, beating all the time. Cover and refrigerate for about three hours. Lastly, beat the egg whites until stiff but not dry.
Comments: Virtually anydistilled alcohol in any quantity can be used in eggnog, but I have found that about two cups each of bourbon and rum is just about right. The robust flavor of bourbon brings with it the proper warmth and rich cheer of the holidays, and the rum adds the correct level of strength without muddling the flavors.