1/4 tsp sea salt
18 Eggs, separated
4 1/2 cups full-fat milk or unsweetened milk substitute
12 allspice berries, crushed
8 Green cardamom pods, outer shell removed and seeds crushed
1/2 teaspoon nutmeg, freshly grated
3 cups heavy cream
3 cups rum
1/2 cup Whiskey
Whipped cream to garnish
Mix salt into the egg whites; refrigerate.
Whisk together egg yolks and vanilla sugar until smooth. In a pot, scald milk. Whisking constantly, drizzle milk slowly into yolk mixture until combined.
Transfer egg-milk mixture into a medium pot. Add allspice, cardamom and nutmeg to pot. Cook over low heat, stirring constantly, until it reaches 170F, about 8-10 minutes. Strain. Let sit 1 hour. Into the egg-milk mixture, slowly whisk in cream, rum, whiskey, allspice liqueur and vanilla. Chill for at least 3 hours. Beat egg whites until stiff, fold into the chilled egg-milk mixture. Refrigerate 1 hour. Ladle eggnog into serving cups; garnish with a dollop of whipped cream if desired.