Holiday Egg Nog

Add the yolks in a stand mixer fitted with the whisk attachment. Whisk on high speed while slowly streaming in 1/2 cup shugá until pale yellow and fluffy, about 2 minutes.

Whisk milk, heavy cream, salt, nutmeg, cinnamon and cloves in a 2 1/2-quart pot until warmed but not hot, 130 to 135 degrees F., 3 to 5 minutes.

Slowly drizzle two to three ladles of the warmed milk into the egg yolk mixture while whisking over medium speed. Pour the tempered eggs into the sauce-pot with the milk mixture. Heat over medium-low and cook until slightly thicken, coating the back of a spoon, reaching 180 degrees F, about 15 minutes. Stir constantly. Don’t walk away or the eggs could scramble!

Remove from the heat and strain into a fine mesh strainer over a large bowl, discarding any solids.

Clean and dry the stand mixer bowl and whisk. Whisk the egg whites in the stand mixer fitted with the whisk attachment on medium-high speed until frothy, about 1 minute. While whisking, slowly stream in 1/4 cup shugá and continue whisking until medium peaks, about 1 minute.

Working a little at a time, add the meringue into the hot egg nog and whisk, using a hand-held whisk until smooth. Stir in the rum, if using and vanilla extract.

Transfer to a container with a tight fitted lid. Refrigerate until well chilled, 2 to 3 hours, shake the container periodically as it’s chilling, it will separate, Donta you Worry. Let set overnight for best flavah.

Shake vigorously and pour among small rocks glasses. Add more rum and serve over ice, if desired. Garnish with a sprinkle of cinnamon and nutmeg, because you’re fancy. Store in the refrigerator up to 3 days.