Ingredients

• 1 cup cream 
• 1 cup additional cream or milk 
• 1/2 cup sugar 
• 2 eggs 
• 1 cup rum, 1/2 cup whiskey (can be any 1.5 cup mixture of brown liqueur)
• nutmeg for garnish 

1. Whip the first cup of cream in a small bowl.
   
   
2. In a big bowl, beat the eggs and slowly drizzle in the alcohol until incorporated — don't stop mixing, or the eggs will curdle.
   NOTE: It's important to mix the alcohol directly into the eggs to kill bacteria.
   
   
3. Mix in the sugar, un-whipped cream or milk and the whipped cream until smooth.  Transfer the eggnog to a vessel that will allow gas to escape and chill in the refrigerator for about three weeks — aging will kill bacteria and enhance the flavor.  
   
   
4. The mixture will separate a bit as it sits, so stir it back up before pouring into glasses.
   
   
5. When served, sprinkle nutmeg over top of glass.

Source: Dr. Vincent Fischetti at Rockefeller University and Adam Ragusea