1/2cupbourbonOptional: (or replace with another ½ cup of heavy cream for nonalcoholic)
Fresh or ground nutmeg for serving
Divide eggs and add 6 egg yolks to a medium sized bowl. Whisk in sugar until light and fluffy and buttery yellow.
Add milk and heavy cream to a medium sized pot over medium heat and allow to warm until just about to boil. Remove from heat.
Quickly stir a tablespoon of milk into egg mixture to temper. Once again add another tablespoon stirring quickly then one last time repeat process. Once eggs are at temperature, whisk egg mixture into pot of milk and combine.
Stir in bourbon (if using), vanilla and salt then serve.
In a separate bowl, add remaining egg whites and ½ tablespoon of sugar and beat until stiff peaks. Pour eggnog into glasses and spoon with meringue then top with nutmeg and serve.
For an Eggnog Punch Twist
½ gallon peppermint ice cream, softened
1 liter club soda, cold
Stir together eggnog, ice cream and club soda in a punch bowl then sprinkle with crushed peppermint. Refrigerate for an hour then serve.