How do you make eggnog?

* 6 egg yolks

* 1/2 cup sugar

* 1/4 teaspoon salt

* 1 cup milk

* 1 cup heavy cream

* 1/4 cup brandy

* 1/4 teaspoon ground nutmeg

Instructions:

1. In a large bowl, whisk together the egg yolks, sugar and salt until light and fluffy.

2. In a medium saucepan, bring the milk and cream to a simmer over medium heat.

3. Slowly whisk the hot milk mixture into the egg yolk mixture, tempering the eggs so they don't curdle.

4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it has thickened and coats the back of a spoon. Do not boil.

5. Remove from heat and let cool slightly.

6. Stir in the brandy and nutmeg.

7. Cover and refrigerate for at least 4 hours, or overnight.

8. Before serving, whip the eggnog with an electric mixer until it is light and fluffy.

9. Serve immediately.

Tips:

* For a richer eggnog, use half-and-half instead of milk.

* For a stronger eggnog, add more brandy.

* Eggnog can be made ahead of time and stored in the refrigerator for up to 3 days.

* When serving, garnish with a sprinkle of nutmeg or a cinnamon stick.