Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on burner to lowest possible heat setting. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon.
Be patient. This should take about 25 to 30 minutes.
Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add brandy, bourbon, or dark rum, plus vanilla extract, and nutmeg. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.
• Cooked Non-Alcoholic Eggnog Recipe
Yield: 12 to 16 eggnog servings
Notes: If you would like a more potent eggnog and want to add more , you will need to make a minor adjustment to maintain consistency. Simply increase the liquor amount to 1 cup and the heavy cream to 3/4 cup.