2 cups milk 1/2 tsp ground cinnamon (plus extra for garnish) 1/2 tsp ground nutmeg 1/2 tsp pure vanilla extract 6 large egg yolks 1/2 cup granulated sugar 1 cup heavy cream 1 cup bourbon or rum (optional)
Separate 6 large eggs, placing yolks in a medium bowl and whites in a large bowl.
1
Whisk 1 cup granulated sugar into yolks until smooth, creamy, and lightened to a lemon-yellow color.
2
Whisk in 2 cups whole milk, 1 cup heavy cream, and 1/2 to 1 1/2 cups liquor (if desired) until combined.
3
Cover the bowl and refrigerate for at least 1 hour. Transfer to a sealed container if aging for more than a few days.
4
Just before serving, whisk reserved egg whites until stiff peaks form using a stand or hand mixer.
5
Gently fold or stir beaten egg whites into the eggnog for a frothy, extra-creamy texture.
6
Transfer eggnog to a pitcher or punch bowl and serve in individual glasses with a grating of nutmeg over the top.
7