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December 12, 2017
Beat egg yolks, ¼ cup sugar, nutmeg, salt and vanilla together until very thick and light yellow. Slowly beat in the alcohol and the milk. Cover and chill overnight. Shortly before serving, beat the egg whites to soft peaks. Gradually beat in remaining ¼ 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 with freshly grated nutmeg over the top for garnish.
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