Cup of Yum
1. Place the milk, nutmeg, cinnamon, and salt in a saucepan. Heat over medium heat until the milk just starts to simmer.
2. While the milk is heating, place the egg yolks and sugar in a bowl. Using a hand mixer, whisk the egg yolks and sugar until the mixture is pale, thick, and forms ribbons. You can do this manually with a hand whisk as well, but it'll take longer.
3. When the milk starts to simmer, remove the pan from the heat.
4. To temper the egg mixture - slowly pour about a cup of the hot milk mixture into the egg mixture, while whisking the egg mixture constantly (add enough milk mixture to warm the eggs).
5. Pour the warmed egg mixture back into the saucepan with the hot milk. Whisk to combine.
6. Return the saucepan to the stove and heat over medium heat. Whisk frequently until the milk mixture reaches 160°F. Do not allow the mixture to come to a boil, as this can cause the eggs to scramble.
7. When the mixture reaches 160°F, remove the saucepan from the heat.
8. Add the cream, vanilla, bourbon, and rum. Refrigerate the mixture for at least 12 hours or up to 1 day.
9. OPTIONAL - When the mixture has chilled for at least 12 hours, you can choose to pass the mixture through a sieve to remove the spices.

Once chilled (or before serving)

1. Place the pasteurized egg whites in a large bowl or your mixer bowl.
2. With the whisk attachment, or a hand held electric whisk, whisk the egg whites until they reach soft peaks.
3. Mix the egg whites into the chilled eggnog mixture.
4. Serve immediately, or chill further until you’re ready to serve. Make sure to mix the eggnog well before pouring into glasses.
5. Top with a sprinkling of nutmeg and cinnamon and/or a dollop of whipped cream.