3 Eggs, separate
1/2 c Sugar
2 c Milk
1 Bottle beer
1/4 c Brandy or bourbon
1 c Whipping cream, whipped
Nutmeg 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. Makes 6 cups, or 12 half-cup servings.