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1
FOR BASE: 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).
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2
Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
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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.
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4
Whisk in the hot vanilla milk.
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5
Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
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6
In time, foam will subside.
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7
The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
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8
Immediately pour through strainer, stirring to cool.
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9
When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).
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10
Store eggnog base in refrigerator overnight or up to three days, to ripen.
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11
TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
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12
Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.
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13
Beat cream to stiff peaks and fold it in, too.
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14
Let some lumps of the cream and egg whites float on surface.
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15
Sprinkle with nutmeg.
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16
Serve immediately, using a ladle.
