THE ULTIMATE EGGNOG
6 large eggs
3/4 cups vanilla sugar (also available at specialty markets)
1 quarts half and half (or light cream)
1 cup brandy
2 cups bourbon or dark rum
freshly grated nutmeg
In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and half and half, and stir until well blended. Add brandy and bourbon (or dark rum) and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with sprinkle of nutmeg, and serve. Makes about 6 servings.