Recipe by Jeffrey Morgenthaler, courtesy of "Cocktails for the Holidays"
Via The Oregonian: http://www.oregonlive.com/dining/index.ssf/2014/12/holiday_entertaining_tips_and.html
1 cup plus 2 tablespoons granulated sugar
1½ oz teaspoons freshly grated nutmeg
2¼ cups whole milk
12 oz heavy cream
7½ oz amontillado sherry
6 oz añejo tequila
In a blender or stand mixer on low speed, blend or beat the eggs until smooth. Slowly add the sugar and nutmeg, blending until incorporated and the sugar has dissolved. Slowly add the milk, cream, sherry, and tequila, blending until combined. Refrigerate for at least 3 hours or overnight. Serve in chilled punch cups and garnish with a dusting of nutmeg.