In the bowl of a stand mixer with the whisk attachment, or using a hand mixer whisk the egg white until soft peaks form. Leaving the mixer running, gradually add 1 Tablespoon of sugar and continue to whisk until stiff peaks form. Transfer to another bowl if you need to use the stand mixer bowl for the next step.
Using the stand mixer, whisk the egg yolks until they lighten in color. Gradually add ¼ cup sugar and continue to whisk until it is completely dissolved.
Stir in the milk, cream, nutmeg and rum (if using).
Whisk the egg whites into the mixture. Chill and serve.
Cooked eggnog
Whisk the egg yolks until they lighten in color. Gradually add ¼ cup sugar and continue to whisk until it is completely dissolved.
Add the milk, cream and nutmeg to a medium sized pot and stir to combine. Bring almost to the boil, stirring occasionally. Temper the eggs by pouring ½ cup of the milk mixture into the egg yolk mixture and whisking together. Do this another 2 times (adding a total of 1.5 cups of liquid to the eggs) and then pour the egg mixture back into the pot. Cook for a couple more minutes, remove from the heat, add the rum (if using) and transfer to a jug or mixing bowl and chill in the fridge.
Whisk the egg white until soft peaks form. Leaving the mixer running, gradually add 1 Tablespoon of sugar and continue to whisk until stiff peaks form. Fold into the chilled mixture and serve!
This recipe can easily be halved for a small crowd, or doubled for a party!