2 tbsp (30 mL)almond liqueur or hazelnut liqueur (optional)
1 tbsp (15 mL)icing sugar
Ground nutmeg (optional)
Step 1 Combine sugar and 2 tbsp (30 mL) water in medium saucepan. Place remaining water near stove.
Step 2 Bring sugar mixture to boil over medium heat, stirring constantly; cook until mixture is dark amber in colour, about 5 minutes. Remove from heat. Gradually add remaining water to mixture, taking care it doesn't spatter. Stir until caramelized sugar mixture is dissolved.
Step 3 Whisk eggs and milk in large bowl. Stir in caramelized sugar mixture. Cook over medium-low heat until mixture coats back of spoon, about 12 minutes. Immediately strain through cheesecloth or fine sieve into 6-cup (1.5 L) bowl.
Step 4 Stir in vanilla, nutmeg and salt.
Step 5 Cover and refrigerate until chilled (3 hours).
Step 6 Just before serving, beat whipping cream, liqueur, if desired, and icing sugar until soft peaks form. Pour chilled eggnog into 2 quart (2 L) serving bowl. Gently fold in whipped cream. Sprinkle nutmeg on top, if desired.