|85 g||sugar (divided)|
|230 ml||whipping cream|
|1 tsp||nutmeg (ground)|
|whipped cream for serving (optional)|
Separate eggs and set yolks aside. Add egg whites to standing mixer and beat until fluffy. Add part of the sugar and beat until stiff peaks form. Transfer beaten egg whites to a large bowl.
Add egg yolks to standing mixer and beat until light in color. Add remaining sugar, milk, cream, bourbon and nutmeg and beat until incorporated.
Carefully fold egg whites into egg yolk mixture. Transfer to refrigerator and chill for approx. 30 min.
Serve eggnog topped with a dollop of whipped cream if desired.