Step 1

Pour milk into a medium pot and heat gently over medium heat with cinnamon and nutmeg.

Step 2

While the milk is warming, prepare the egg yolks: in a large bowl, whisk egg yolks and sugar together until thick and lighter in color. Once the milk is hot but not quite simmering, reduce heat to low.

Step 3

Temper the egg yolks by whisking about 3/4 cup hot milk into the egg yolks and sugar.

Step 4

Pour the tempered egg mixture into the pot with the rest of the hot milk. Cook very gently, stirring constantly, until thickened. This should take about 5 minutes.

Step 5

Remove from heat and stir in vanilla extract, rum extract (or chosen alcohol), half and half and heavy cream.

Step 6

Optional step: for a smoother eggnog, strain using a fine mesh strainer lined with cheesecloth.

Step 7

Pour into an airtight container and refrigerate until completely chilled. Serve with extra nutmeg.

Step 8

Whip the 4 egg whites (the ones you didn't use from the egg yolks above) until stiff peaks form. Fold into chilled egg nog and serve.