Creamy Holiday Eggnog

steps

1. In a large bowl, using electric mixer set on high speed, beat the whole eggs, yolks, and sugar until frothy and light—about 5−7 minutes. Add the heavy cream and vanilla and beat until thick, another 5 minutes. Beat in the milk. Set aside.
2. In a medium bowl, using an electric mixer, beat the egg whites until stiff. Stir the spices and brandy together, then pour all into the egg-cream mixture and stir well. Fold in half the whipped egg whites. Pour into a large bowl and gently stir in remaining egg whites. Garnish with extra nutmeg.

Note: If making non-alcoholic version reduce sugar to 1 cup.

To make a day ahead: Do all steps except for beating egg whites. Day of: add half of beaten egg whites, then put in the serving bowl, stirring in remaining beaten egg whites. Garnish with grated nutmeg.