Part 3/8:
The preparation begins by beating the egg yolks until they become a pale yellow color before adding the sugar incrementally, followed by the integration of the brandy, whiskey, milk, and cream. The real trick comes with the egg whites, traditionally understood to create a frothy texture but nowadays often substituted with aquafaba, the liquid from cooked chickpeas, which can mimic the consistency and flavor of egg whites. After proper mixing and chilling, the eggnog achieves a smooth, creamy, and delectable finish.