Boozey Rich Eggnog From A Cooked Base Recipe

FOR BASE: In a heavy medium-sized saucepan, barely boil the lowfat milk with the vanilla bean, that has beens split lengthwise, scraped with the back edge of a knife and added to the lowfat milk-seeds, pod, and all (if using vanilla extract, you'll add in it after eggnog base has cooked).
Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
Beat the yolks and sugar together in the top of a double boiler, by hand or possibly with electric beaters, till thick and smooth, about 1 minute.
Whisk in the warm vanilla lowfat milk.
Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or possibly wooden spatula.
In time, foam will subside.
The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 min.
Immediately pour through strainer, stirring to cold.
When cold to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add in this now, too).
Store eggnog base in refrigerator overnight or possibly up to three days, to ripen.
TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
Beat egg whites with 3 Tbsp.
sugar to stiff peaks; fold into eggnog mix.
Beat cream to stiff peaks and fold it in, too.
Let some lumps of the cream and egg whites float on surface.
Sprinkle with nutmeg.
Serve immediately, using a ladle.