Eggnog

Separate the egg yolks from the whites, placing the yolks in a large mixing bowl. Reserve the egg whites in a separate clean bowl.

Beat the egg yolks with sugar until the mixture becomes pale, thick, and ribbony. Continue whisking until the sugar is fully dissolved.

Slowly whisk in the milk, cream, brandy, dark rum, and vanilla extract into the yolk mixture until well combined. Stir gently to incorporate all ingredients evenly.

In the reserved bowl, beat the egg whites with a hand mixer or whisk until soft peaks form. This will give the eggnog its characteristic light and frothy texture.

Gently fold the beaten egg whites into the yolk and cream mixture using a spatula, using slow folding motions to preserve the airiness.

Cover the bowl or transfer to a sealed pitcher and refrigerate the eggnog until thoroughly chilled. Allow at least two hours for the flavors to meld together.

Pour the chilled eggnog into serving glasses and finish each serving with a generous grating of fresh nutmeg on top. Serve immediately and enjoy.