Seperate eggs by cracking an egg on the side of a bowl, splitting in half and passing egg yolk carefully from one shell half to the other over a bowl. Be careful not to break yolk. Once all eggwhite has come away from yolk, tip yolk into a separate bowl. Repeat the process until all eggs are separated.
Place egg whites into fridge, covered. Add maple syrup to the yolks and whisk until yolks are pale.
Add milk, cinnamon sticks, star anise and grated nutmeg to a pan and bring to a boil. Once boiling turn heat off and allow to steep for 10 minutes.
Slowly pour about half of milk into the egg yolk mixture, whisking at the same time. Return the remainder of the milk to the stove on a low heat and pour in the yolk mixture. Continuously stir the custard mixture with a wooden spoon until it thickens enough to coat the back of the spoon.
Pour the eggnog mixture through a seive into a large bowl. Cover and refrigerate to chill.
Before serving, beat egg whites with electric beaters until soft peaks form. Fold egg whites through eggnog along with brandy just before serving. (optional)
Notes
Consume within two days of making. Store in refrigerator.