Add milk and cream to a large pot and set to low heat on the stove.

Separate egg yolks and whites (reserve each). Pour egg whites into a bowl with the sugar and beat until combined. Pour these into the milk/cream, add vanilla extract and spices, turn the heat to medium, and heat until it reaches 200 degrees.

Meanwhile, beat the egg whites with 3 tbsp granulated sugar until stiff peaks, fold into the egg nog mixture, and heat for a few more minutes until completely folded in.

Remove from heat and chill for a few hours. When chilled, you can stir in the optional bourbon.

Finally, garnish with a ginger snap (or several for dipping!) and a dusting of cinnamon.