Author/Submitted by: Cooking with Beer,
Brandy or bourbon
Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk, beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch cups, sprinkled with nutmeg.
This is rich, yet not heavily alcoholic. If you've never considered beer in eggnog, you will be quite pleasantly surprised at the delectable flavor.