We started with this recipe from Alton Brown and adapted — more nutmeg, different (and double) booze.
Here's the gist of what we did:
4 eggs. Separate the yolks and the whites.
Put the yolks in a large bowl, whisk them a bunch — they'll get a little lighter —then slowly mix in the 1/3 cup of sugar.
Add 2 cups of 1% milk, 1 cub of heavy cream, and 3/4 cup of booze, our choice was Cabin Fever Maple Whisky. I balked at this at first, but it was a success.
Add some amount of nutmeg.
Then, beat the heck out of the egg whites in a separate bowl until they got all whipped and stand up on their own. Add to the other mix, chill and enjoy.
In the future, we plan to experiment with adding vanilla, cinnamon and cloves.