Brandmeir's Baudacious Eggnog

18 eggs, separated
3 cups sugar
1 quart milk
1 quart heavy cream
2/3 cup cognac
2/3 cup white rum
1 cup peach or apricot brandy
nutmeg

Beat egg yolks until thick and pale. Add 2-1/2 cups of the sugar and
beat until dissolved. In a new bowl, with clean beaters, beat egg
whites until soft peaks form and then add remaining 1/2 cup sugar
slowly. Beat until stiff peaks form. Add milk and cream to yolk
mixture. Combine cognac, rum and brandy and add slowly to the yolk
mixture. Gently fold in egg whites. Pour in a punch bowl and sprinkle
with nutmeg.

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