Separate the egg whites from the yolks

Pour egg yolks into a mixing bowl; reserve whites for later

Add 2/3 cup of sugar to the yolks

Using a whisk or electric mixer, mix yolks and sugar together until mixture turns pale yellow.

Pour in the milk and heavy whipping cream.

Mix until well combined

Pour mixture into a heavy bottom saucepan

Heat on medium-low (setting at 4-5) while whisking constantly until a candy thermometer inserted into the mixture reaches 170°F. (Do NOT Boil)

Remove from heat

Stir in the salt, vanilla, and allspice.

Pour mixture into a glass bowl or pitcher.

Allow eggnog to cool at room temperature

Pour the reserved egg whites into a clean mixing bowl

Using a clean whisk or mixer attachments, beat the egg whites until soft peaks are formed

Pour in 1 TBS of sugar

Continuing beating the whites until stiff peaks are formed

Fold the egg whites into the eggnog. Whisk to combine.

Stir in the liquor of choice (optional)

Refrigerate for at least 2 hours.

Garnish each serving with ground cinnamon.

Enjoy!