Instructions: In a large bowl, with and electirc mixer at medium speed, beat the yolks until very light. Gradually beat in the sugar. Slowly pour in the brandy while beating constantly. Let rest about 10 minutes. Gradually beat in the milk. Refrigerate, covered, until very well chilled. I prefer to make it at least 1 month ahead to allow the flavors to meld.

When ready to serve, pour the eggnog into a punch bowl. Beat the heavy cream and fold into the eggnog just until blended. Grate fresh nutmeg over the top.

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