• 3 eggs
• 1/2 cup sugar
• 1 1/2 cups milk
• 1/2 tsp. ground nutmeg , plus garnish
• 1 tsp. vanilla extract
• 1 cup heavy cream , softly whipped
• Liquor (such as brandy, bourbon, whiskey, and rum) or liqueurs

In a heavy saucepan, whisk together eggs and sugar until well blended; whisk in milk. Cook over medium heat, stirring constantly with a wooden spoon, until mixture thickens and reaches 140° on a candy thermometer, about 5 minutes.

Strain into a bowl; stir in nutmeg and vanilla. Cover and refrigerate until chilled.

When ready to serve, fold in whipped cream. Serve in a punch bowl, sprinkled with nutmeg, and with alcohol on the side; each 1/2 cup serving of eggnog gets about 1/2 ounce alcohol, as desired.