• In a bowl, whisk the egg yolks with the sugar until the mixture whitens and thickens slightly.
• In a saucepan, heat the milk and cream over medium heat with the vanilla bean, split and scraped, and the spices, until the mixture is hot but not boiling. Remove from heat.
• Pour a ladleful of hot milk over the egg yolks while continuing to whisk to avoid cooking the eggs.
• Return the mixture to the saucepan and heat over low heat, stirring constantly with a spatula, until slightly thickened. The cream must not be allowed to boil, let alone boil to a rolling boil.
• To obtain a smooth cream without exceeding the temperature. Remove the saucepan from the heat 2 or 3 times, stirring for a few seconds, then return to the heat. This lowers the temperature.

  The cream is ready when it coats the back of a spoon. Run your fingers over the rubber spatula, leaving a clearly visible line.
• If you have a thermometer, remove the cream from the heat at 83°C (181°F)
• Remove from heat and press the vanilla pod to extract its flavor. You can strain the cream to remove any egg particles.
• It is at this step that the rum and bourbon are added
• Chill the eggnog in the refrigerator for a few hours or overnight to allow the flavors to develop. However, it is also very good warm or hot (which I like).

For the eggnog made with whipped egg whites

• You have 2 choices:
• You can add whipped egg whites to the hot cream either once it has cooled or just before serving.
• Whip the egg whites with a mixer until stiff peaks form, adding a tablespoon of sugar once soft peaks begin to appear.
• Fold them into the cream in three batches, or add them just before serving once the eggnog has cooled. Adding them while the cream is still warm reduces the risk of consuming raw egg whites and makes the eggnog frothier and thicker.
• Before serving, give the eggnog a light whisk, pour it into glasses, top with whipped cream, and sprinkle a little cinnamon on top.
• Decorate as you like with a cinnamon stick and a star anise.