optional garnish- more freshly grated nutmeg, ground cinnamon
Electric hand mixer or Stand mixer
Place a large glass or stainless steel bowl in the freezer.
Using an electric mixer, whip egg yolks in a different large bowl (a spouted bowl is recommended). Whip until the yolks lighten in color. Drizzle in ¼ cup sugar and keep mixing. Add pumpkin purée and whip until incorporated.
Continue whipping, and slowly drizzle in milk and cream. Add bourbon and nutmeg, and whip until well blended. Set aside. Rinse off electric mixer beaters.
Remove bowl from freezer, add egg whites. Using the mixer, whip on high until stiff peaks form. Whisk in 2 tsp sugar.
Fold the egg whites into the yolk mixture, OR do the following: Slowly pour the egg yolk mixture into the egg whites while mixing with the hand mixer set to low. (If not using a spouted bowl, alternate between pouring and mixing to avoid splattering).
Serve immediately in small glasses with extra spice grated on top. For thicker eggnog, allow drink mixture to sit in the fridge for about an hour.
Make Ahead: Eggnog will store well for up to 3 days in the refrigerator. If storing and serving later, remix with electric hand mixer or whisk prior to serving.