Egg Nog

1) Separate the eggs: Separate the eggs, placing the yolks in one bowl and the whites in another (I recommend the 3-Bowl Method for this step). Cover the whites and refrigerate until needed (or freeze if aging the eggnog for longer than a day). 2) Whisk the yolks with the sugar: Combine the yolks and the sugar in a medium mixing bowl. Whisk by hand, or with a mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color. 3) Whisk in the milk, cream, and liquor (if using): Pour the milk, cream, and liquor into the bowl with the egg mixture and whisk until combined. 4) Cover and refrigerate: Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within a day; eggnog with 1/2 to 1 cup of liquor will keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and thickening quite nicely. 5) Whisk the egg whites: Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high speed until the whites form stiff peaks. 6) Fold the egg whites into the eggnog: Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam. 7) Serve the eggnog: Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg over top.