• 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. See photo below.
• 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 version with stiffly beaten egg whites

• You have 2 choices:
• You can add the stiffly beaten egg whites to the hot cream either once the cream is cold or just before serving.
• Beat the egg whites with a mixer until stiff, adding a tablespoon of sugar as soon as they begin to form slight peaks.
• Add them to the hot cream in 3 batches, or before serving once the eggnog has cooled.
• The first option reduces the risk of consuming raw egg whites. The eggnog will become frothier and thicker.
• Before serving, lightly whip the eggnog, serve in glasses with whipped cream on top and sprinkle with a little cinnamon.
• Decorate to taste with a cinnamon stick and a star anise.