Folding the egg whites in at the end makes this well-flavored eggnog frothy and light and just a little bit lumpy, as opposed to the more traditional thicker and smoother nog.
6 eggs, separated
3/4 cup sugar
2 cups heavy cream
2 cups milk
Brandy, whiskey, or rum, to taste
Nutmeg, for dusting
Beat egg yolks with 1/2 cup of sugar until lemony. Beat egg whites with the remaining 1/4 cup sugar until stiff. Add cream and milk to the yolks and fold in whites. Liquor can be added to the bowl or to cups to taste. Sprinkle generously with nutmeg.