Directions

1. In a saucepan, combine milk and cream; heat gently until warm but not boiling.
2. In a large bowl, beat egg yolks with sugar until pale and thick.
3. Slowly pour warm milk mixture into egg yolks, whisking constantly.
4. Return mixture to saucepan and cook over low heat, stirring, until slightly thickened (do not boil).
5. Remove from heat and stir in vanilla extract and spirits if using.
6. In a separate bowl, beat egg whites until soft peaks form, then fold them gently into the cooled mixture.
7. Chill eggnog for several hours before serving.
8. Serve in glasses, garnished with grated nutmeg and optional whipped cream.