To make eggnog, beat egg yolks and add sugar. Then, combine milk, cream and nutmeg. If desired, cook these three ingredients, and then blend in with the egg yolks and sugar. Add bourbon and finally, beat egg whites to stiff peaks and mix them in.
To make a raw eggnog, beat four egg yolks in a stand mixer until the yolks turn light. Then, add 1/3 cup of sugar slowly and continue beating until the sugar dissolves completely. Next, add 1 pint of milk, 1 cup of heavy cream and 1 teaspoon of grated nutmeg. Add 3 ounces of bourbon.
Separately, beat four egg whites using the stand mixer until the peaks become soft. Allow the mixer to run slowly and blend in 1 tablespoon of sugar. Continue beating until the peaks become stiff. Finally, whisk the beaten egg whites into the eggnog mixture. Serve chilled.
To make cooked eggnog, beat the egg yolks and blend in sugar as for the raw recipe. Then, boil heavy cream, milk and nutmeg in a saucepan, stirring occasionally. Gradually temper the milk mixture into the yolks and sugar. Cook the entire mixture to a temperature of 160 degrees Fahrenheit.
Turn the heat off, add bourbon and chill in a refrigerator. Finally, beat egg whites to stiff peaks, whisk them into the chilled eggnog mixture and serve.