Reserve your eggwhites by storing them in an airtight container in the refrigerator [for up to 24 hours] or by freezing them.

Place the milk, vanilla, cinnamon sticks, and freshly grated nutmeg in a 2-3qt heavy saucepan over medium heat and bring to a gentle boil.

Once the mixture is just boiling, remove from the heat and allow to steep for 10 minutes.

Remove the cinnamon stiks and vanilla bean. [I use a strainer.]

In a large bowl or stand mixer, whisk the egg yolks and sugar until you can create yellow ribbons with the whisk.

Slowly whisk in the warm milk into the egg mixture, making sure to whisk continually!

Return the empty saucepan to the stove and adjust the heat to medium low.

Pour the egg and milk mixture back into the saucepan and begin stirring constantly.

Stir constantly over low heat for about 6 minutes, or until the mixture just reads 170F on a thermometer. The mixture should just coat a spoon.

Immediately strain the custard through a fine sieve into a large bowl or large, sealable container like a mason jar.

[Here, you may wish to divide the custard into two servings, one for children and non-drinkers, and one for guests who drink alcohol. If so, use half the amount of alcohol in the recipe, and divide the cream evenly between the two servings.]

Stir in the cream, bourbon, and additional alcohol of your choice.

Cool uncovered.

Then, cover or seal tightly, and chill in the refrigerator for at least 4 hours and up to 1 day for non-alcoholic eggnog, or for up to 3 days for alcoholic eggnog.

Before serving, beat the reserved egg whites until soft peaks form.

The whites may be folded into the drink as a whole or stirred by the dollop into individual drinks, [We tend to do this on a glass by glass basis to be conscious of those who are wary of consuming raw eggs. And we tend to only use egg-whites in alcoholic beverages.]

Garnish with freshly grated nutmeg or ground nutmeg and a cinnamon stick.