1. Crack the eggs into a large mixing bowl. Pour in the sugar and use an immersion blender to blend the eggs and sugar for about 1 min, until well combined and sugar is mostly dissolved. You may need to hold the bowl at an angle for this step for best results, depending on the depth of your mixing bowl. Alternatively, you can do this whole process in a blender (see note) instead of a mixing bowl and immersion blender.
2. With the immersion blender (or blender) running, slowly pour in the heavy cream and blend for 2-3 minutes, until a frothy layer has formed.
   Pour in the milk, bourbon, aged rum and nutmeg. Blend again for about a minute or two until the eggnog is frothy and well mixed.
3. Pour the eggnog into a large, sealable container and store it in the fridge until it gets chilled through—overnight is best, but give it at least an hour.
4. The eggnog will separate as it chills so before serving, use a rubber spatula to fold in the frothy top until it’s well mixed. Serve topped with a generous dusting of freshly grated nutmeg.

Note: Eggnog will keep well in the fridge for up to one week.

Note: if you choose to make this in a blender and you have a high-powered blender (such as a Vitamix) cut the blending times down by half, as high-powered blenders can sometimes introduce heat as they blend and we don't want that here. We like the immersion blender because it's easy to clean and isn't overly powerful.