Separate 4 egg yolks and place them in a saucepan. Set aside the egg whites for the meringue later on. Whisk in sugar to the yolk until it is fully incorporated and creamy.
Add in the whole milk and heavy cream and give it a stir.
On the stove, place on medium heat. Whisk frequently until the mixture reaches a temperature of 170-180 F using an instant-read thermometer.
Remove from heat and stir in cinnamon and bourbon. Cool on a cold water bath. Whisking it from time to time will help in the cooling process.
Once it reaches room temperature, transfer it to a glass pitcher to chill in the refrigerator for a few hours until thoroughly chilled.
Meringue Directions
Take the egg whites you put aside and whisk until soft white peaks form.
Then add sugar and whisk until firmer peaks form until it is the consistency of shaving cream.
6. Take out your thoroughly chilled custard base, then whisk in meringue until thoroughly blended. Place it back into the refrigerator until chilled for another 30 mins.
7. Whisk eggnog again before serving and between each pour to ensure even distribution of egg whites.
8. Serve with a dusting of cinnamon and cinnamon bark.