Creamy, yet light, with a hint of warm spice, a dash of rum, and just the right amount of sweetness, this is the perfect holiday drink.
Mix the milk, cream, vanilla, cinnamon and nutmeg in a pot and bring to a simmer. Turn off the heat, and let it seep until it cools down a bit. Remove the vanilla pod and cinnamon sticks (if using).
Beat the egg yolks with the sugar until pale yellow, and fluffy.
Add the cooled milk into the egg mixture, stirring well until fully incorporated.
Add the rum, stir and taste. Adjust the sugar and rum if needed, and place in the fridge to chill for at least 3-4 hours, and preferably overnight.
Before serving, whip the reserved egg whites until soft peaks form, and carefully fold them into the eggnog. Serve in small glasses with a dusting of freshly-grated nutmeg (or cinnamon).