Eggnog, not from a carton

I've never liked the mass produced eggnog that appears on store shelves this time of year, so I make my own. You can leave out the bourbon if it doesn't suit your tastes (or you might prefer rum, or cognac instead, and that's ok too!).
Eggnog

8 egg yolks
1/3 cup sugar, plus 1 tablespoon
2 cups half-and-half
1/2 cup heavy cream
1 ½ cups milk
3 ounces bourbon (or more, depending on how “festive” you like it)

2 teaspoons vanilla extract
1 teaspoon freshly grated nutmeg
4 egg whites*

In a double boiler over medium heat, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved and the mixture is warmed through.

Combine the milk, heavy cream, half-and-half, vanilla, and nutmeg and cook (stirring frequently) until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Enjoy within a few days and be sure to store it in the fridge, covered.

* And if you're looking for something to do with the 4 extra egg whites, you can always make macaroons!
[Side Note: It's delicious, but not exactly low fat. Eh, it's the holidays, might as well live a little. It's got a whole lot of protein!]