This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving. This is Martha Stewart's recipe to which I use all rum instead of the bourbon and cognac as well. Just make a quarter of the recipe if you're trying it for the first time.
Recipe posted by Patrizia