Heat 1 quart each milk and heavy cream with 1 teaspoon each cinnamon, ginger and nutmeg in a saucepan. Beat 12 egg yolks with 1 cup sugar; add to the milk mixture and cook, whisking, until thick. Beat 12 egg whites until stiff peaks form, then beat in 1/3 cup sugar. Whisk into the hot yolk mixture. Chill.
Make Classic Eggnog and top with a shot of bourbon or rum.
French Vanilla Eggnog
Whisk 3 cups milk, 6 tablespoons sugar and 1 teaspoon nutmeg in a pitcher or punch bowl. Whisk in 4 ounces each brandy and rum, 2 ounces crème de cacao and 3 cups melted French vanilla ice cream.