Celtic Homemade Eggnog

My entire life I have been obsessed with eggnog, but I'd never had it homemade. Then, on a very special day, I decided to make it myself, using this recipe, and I've never gone back! Fortunately, this eggnog doesn't require the usual 12 eggs! I got this recipe from the most wonderful book I've ever received, Celtic Folklore Cooking, by Joanne Asala. Celtic Folklore Cooking suggests this eggnog for Ostara, Yule, New Year's Eve, and all winter celebrations. I drink it all the time!

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 3  eggs, separated
• 6  tablespoons sugar, divided
• 1  cup  whole milk
• 1⁄2 cup rum (can omit alcohol, just increase milk by 1/2 cup) or 1⁄2 cup brandy (can omit alcohol, just increase milk by 1/2 cup)
• 1⁄2 teaspoon vanilla
• 1⁄8 teaspoon salt (to taste)
• 1⁄2 cup heavy whipping cream
•  ground cinnamon or  nutmeg or  pumpkin pie spice

Directions

1. Separate eggs. Set egg whites in a metal bowl and place in the refrigerator.
2. In a small mixing bowl, beat egg yolks until blended. Gradually add 3 tablespoons of sugar, beating at high speed until thick and lemon-coloured. Stir in the milk, rum or brandy, vanilla, and salt. Place egg yolk mixture in refrigerator to chill thoroughly, about 2 hours.
3. Whip the cream. Remove the egg whites from the refrigerator and beat until soft peaks form (if using same beaters, make sure they are thoroughly washed). Add remaining sugar, beating the mixture into stiff peaks. Fold yolk mixture and whipped cream into egg whites. Mix in cinnamon, nutmeg, or pumpkin pie mix to taste.
4. Note: Make sure you put the eggnog in a container you can shake, as it tends to settle.