Whiskey Rum Eggnog

Separate the 8 eggs, placing yolks in one bowl and whites in another; set aside the whites for later use.

Whisk the egg yolks with the sugar until pale and thick, about 2-3 minutes, using an electric mixer or whisk.

Slowly pour the white rum into the yolk mixture while whisking continuously to combine fully.

Stir in the whole milk and whiskey together until well blended with the egg and rum mixture.

In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer.

In the reserved bowl with egg whites, beat until stiff peaks form using clean beaters.

Gently fold the whipped cream into the egg yolk mixture using a spatula, being careful not to deflate.

Carefully fold the beaten egg whites into the eggnog mixture in two additions to maintain volume.

Pour the eggnog into a serving bowl or pitcher and sprinkle ground nutmeg generously over the top to taste.

Chill until ready to serve, and stir gently before ladling into serving glasses.