Crack open eggs and separate the egg whites from the yolks into two bowls. See above video for example.
Cover bowl with egg whites with plastic wrap and chill in the refrigerator until needed.
In the bowl with the egg yolks, add sugar and whisk until consistency is smooth and mixture is a creamy sunshine yellow in color.
Pour in heavy whipping cream, whole milk, and rum and whisk until combined. See above recipe notes about how much rum you should (or can) use.
Cover bowl with mixed eggnog with plastic wrap and place in the refrigerator for at least one hour.
When ready to serve eggnog, remove egg whites from refrigerator. Using a stand mixer (or hand mixer + large bowl), whip eggwhites until stiff peaks form, about 5-8 minutes.
Add whipped egg whites to the bowl with the eggnog and gently fold to mix until clumps are mostly gone and eggnog is thick and creamy.
Serve eggnog immediately with sprinkled nutmeg on top. If making eggnog in advance, judge how long it can be stored based on how much rum is used. If you used 1/2 cup of rum, eggnog can be stored in the refrigerator in a sealed container for up to 3 days. If you used 1 cup or more of rum, eggnog should last for several weeks in the refrigerator and will thicken more over time.
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