Boozey Rich Eggnog

Ingredients

 * 1 quart milk
 * 1 vanilla bean or 1 tbsp extract
 * 12 egg yolks
 * 2 cup sugar
 * 1 cup dark rum
 * 2 cup bourbon
 * 1 cup cognac or other brandy
 * 8 egg whites
 * 3 tbsp sugar
 * 1 quart cream
 * freshly grated nutmeg

Base

 * 1) In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk-seeds, pod, and all (if using vanilla extract, you"ll add it after eggnog base has cooked).
 * 2) Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
 * 3) Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.
 * 4) Whisk in the hot vanilla milk.
 * 5) Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
 * 6) In time, foam will subside.
 * 7) The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
 * 8) Immediately pour through strainer, stirring to cool.
 * 9) When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).
 * 10) Store eggnog base in refrigerator overnight or up to three days, to ripen.

To complete eggnog

 * 1) At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
 * 2) Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.
 * 3) Beat cream to stiff peaks and fold it in, too.
 * 4) Let some lumps of the cream and egg whites float on surface.
 * 5) Sprinkle with nutmeg.
 * 6) Serve immediately, using a ladle.