Chill a medium-sized mixing bowl (metal works best) and mixer beaters in refrigerator for 15-30 minutes before preparing. Make sure to thoroughly chill whipping cream as well.

Pour all ingredients into the mixing bowl. (Note: You may choose not to add the nutmeg. I like to use it for a surprising, earthy flavor. I also substitute other spices such as cinnamon or cloves if the mood strikes. You may use your discretion).

Beat at low speed at first until mixture begins to bubble and slightly thicken.

Then beat at medium-high speed until beaters begin to leave a trail, and stiff peaks form when tested with the back of a spoon (Note: Do not beat too long, or the mixture will become sweetened butter).

Top dessert of your choice.

Cover and store in refrigerator for 24-48 hours.