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In a large bowl, whisk the egg yolks until they’re pale yellow.
Continue to whisk the yolks as you add about ⅓ of the sugar. Once it’s incorporated, add the next third, and once that’s incorporated, add the final third. If you want a sweeter eggnog, you can keep adding sugar until it doesn’t dissolve well. Either way, you’re looking for it to be nice and thick so that it leaves a ribbon pattern when it’s drizzled from the whisk.
When the egg yolk mixture is thick, slowly add the brandy while continuing to whisk until it’s fully combined.
Slowly add the whiskey while continuing to whisk until it’s fully combined.
Slowly add the whole milk while continuing to whisk until it’s fully combined.
Slowly add the heavy cream while continuing to whisk until it’s fully combined.
Whisk in the nutmeg until it’s pretty evenly incorporated.
In a separate bowl, whip the egg whites to soft peaks, then gently fold them into the eggnog ⅓ at a time until they’re fully incorporated and smooth.
You can serve the eggnog forth right away, but it’s better to age it in the refrigerator for at least 4 hours but preferably 2 to 3 days to give the alcohol a chance to mellow and the flavors to develop. Either way, ladle it into serving glasses and bedight it with a bit of nutmeg before serving it forth.