Egg Nog, beta recipe 3.4

As stated, this is a beta recipe. I'm still refining it, and this is my third egg nog variant. This is not for children, non-drinkers, or those who have issues with raw eggs.

As this recipe is under development, if you make it, I'd love feed back.

Texture goal: thick, like a light mousse or heavy foam.
Flavor profile: rum, with hints of vanilla, cream, nutmeg, and ginger.
Prep time: Basic, about 25 minutes. Full, about 6 hours.
Implements: 2 steel bowls, 1 4c measure, 1 whip, 1 ladle, 1 large spoon

Ingredients:
6 large eggs, separated
8T vanilla sugar
1c heavy cream (well chilled)
8oz spiced rum (sailor jerry)
2T Vanilla extract
1/2c milk
1/4t Ground ginger
1/8t Allspice
1/4t to 1/2t grated nutmeg (I go heavier)
pinch salt

Separate eggs, whites into a dry bowl, yolks into the 4c measure. Ensure no yolk gets in the whites. Whip whites until just at the soft peak stage. Pour cream into other bowl and whip to hard peaks. Take 4c measure, add sugar, and mix hard until sugar dissolves. Stir in milk, then rum, spices, salt, and vanilla extract.

Pour 1/3rd of the yolk mix into the whites, and stir gently with spoon. Once the whites are thickened a little, work in the rest of the yolks 1/3rd at a time. Fold gently to keep lofted while mixing. Add 1/3rd of the whipped cream into the egg mixture, then fold the egg mix into the cream. Fold until well combined, it should be like a nice mousse. Stick in the freezer for 20 minutes to chill and set. Take out, fold to reincorporate, and serve.

Should serve 6-8 or so.

For full prep, separate eggs, store whites in the fridge, make the yolk mix with the rum, etc. Set in the fridge for 5 hours. Whip whites and cream like above, whip cream to soft peaks, then set cream in fridge to chill. Fold whites and yolks until incorporated. Set in the fridge until ready to serve. When ready to serve, fold egg mix into cream as above, and serve in a chilled punch bowl.