Separate the yolks from the whites of the eggs. Beat the yolks slowly while simultaneously adding the sugar; do this until the mixture is pale and golden. Now slowly add in the brandy and rum, then beat in the milk and half the cream. Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top each glass of eggnog with whipped cream and a shake of nutmeg. This yields eight servings.
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