Step 1: Separate the egg yolks from the egg whites.
Step 2: In a bowl, beat the egg yolks with the sugar until they look pale and the sugar is completely dissolved.
Step 3: In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and slowly temper the hot mixture into the yolks and sugar mixture. Then return everything to the pan and heat it until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon/whiskey, pour into a medium mixing bowl, and set in the refrigerator to chill
Step 3: In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Step 4: Serve in how many cups you defined as portions in the calculator to keep your dose consistent, and garnish it with cinnamon!