Christmas Eggnog

Separate the egg yolks from the egg whites. Place the egg yolks in the top of a double boiler over simmering, not boiling water. Whisk the egg yolks until smooth. Add the sugar and mix well, stirring for 1 minute. While stirring constantly, slowly add the milk. Cook, stirring constantly, until the mixture is thick enough to coat a spoon.

Remove the double boiler from the heat and place the top of the double boiler in the refrigerator to chill completely (about 2 hours).

When the custard is chilled, place the egg whites in a clean mixing bowl and beat with an electric mixer until stiff.

In another mixing bowl with clean beaters, beat the whipping cream until peaks form.

Fold the beaten egg whites and whipped cream into the chilled custard mixture, mixing just until combined. Slowly stir in the brandy and rum.

Refrigerate the eggnog for 2-6 hours. When ready to serve, stir in the vanilla extract. Pour the eggnog into individual serving glasses and sprinkle each with a dash of nutmeg and serve with a cinnamon stick, if desired.