This is a variation of a recipe I found on the net. I've only made this once, but it was fantastic! It was very easy to prepare, and I'll definately be making this again. (apologies for the non-bourbon components )

10 eggs, separated
3 cups granulated sugar
1 pint (16 fluid ounces) white rum
1 quart heavy cream
1 pint (16 fluid ounces) bourbon
1 pint (16 fluid ounces) brandy
3 quarts milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Beat the egg yolks until smooth. Add cream and spices, blend thoroughly. Pour beaten yolk mixture into pot having at least a 6-quart capacity. Add the milk and sugar and stir well. Put over high heat and stir often. While yolk mixture is heating, in a separate mixing bowl, beat the egg whites until frothy and smooth but not too firm, about 3 minutes with an electric beater on high. Add the egg whites to the yolk mixture, stirring gently to retain the "foamy" consistency, and bring to 160 degrees farenheit. Allow the egg nog to cool a bit, then ladle into storage bottles (I use 2 empty 1 gallon milk jugs). Stir the mixture vigorously between bottles to mix up any sugar or spice sediment. Chill bottles. For a milder, creamier egg nog, drink within one day. Egg nog can be aged for up to 6 weeks and gets stronger and more complex with time. Shake bottles at least once a week to keep mixed, and shake well before serving. Makes about 6 quarts. Total preparation time: around 1 hour.