1. In a large heavy saucepan, beat together the eggs, sugar, and salt. Stir in milk. Cook and stir over medium heat until the mixture coats a metal spoon. Remove from heat.
2. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in the brandy, bourbon or amaretto (if you like), vanilla, and ground nutmeg. Cover and chill for 4 to 24 hours.
3. Just before serving the eggnog drink, in a chilled bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
4. To serve the eggnog, transfer the chilled egg mixture to a punch bowl. Fold in the whipped cream. Serve at once. Sprinkle each cupful with additional ground nutmeg, if you like. Makes 14 (4-ounce) servings.