4 large eggs*, separated (use the freshest eggs or pasteurized shell eggs)
⅓ cup sugar + 1 tablespoon, divided
2 cups whole milk
1 cup heavy cream
⅔ cup bourbon (can be omitted, or ⅓ cup or ½ cup can be used for a less boozy nog, but ⅔ cup is not overly boozy)
1½ teaspoon freshly grated nutmeg, plus more for serving
Gather a large mixing bowl and a medium sized mixing bowl. Separate your egg yolks from the whites, placing the yolks in the large bowl and the egg whites in the medium sized bowl.
With a hand mixer (or a whisk if you do not have a mixer, but this will take much longer) beat the egg yolks until they lighten in color. Gradually add the ⅓ cup sugar while continue to beat until it is completely dissolved.
Add the milk, cream, bourbon and nutmeg and stir to combine.
Clean the beaters for your hand mixer and then beat the egg whites to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture and then chill.