The night before, mix eggs, 1/2 cup honey,
vanilla, rum, brandy and milk. Strain,
cover and refrigerate. Just before serving,
beat cream until stiff, add 1/4 cup honey.
Beat 1/2 cream into eggnog until well
blended. Lightly stir in remaining cream
and top with nutmeg. Please be careful—
use only very clean hands and utensils.
Refrigerate eggnog between servings.