6 eggs, separated
1/2 cup super fine sugar
1/4 tsp salt
2 tsp vanilla
2 cups brandy
1 cup milk
Nutmeg (use for garnish also)
Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together until very thick and light yellow.
Slowly beat in brandy (rum and whiskey are also popular alternatives) and milk. Cover and chill overnight.
Shortly before serving, beat the egg whites to soft peaks.
Gradually beat in remaining 1/4 cup sugar, beat this mixture to soft peaks again, creating a meringue-like cream.
Then slowly pour this cream over the chilled brandy mixture, folding in gently.
Serve the eggnog in a mug, Irish coffee glass, or punch cup and grate nutmeg over the top for garnish.