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Beat the egg yolks until thick and pale yellow in a medium-size bowl with a mixer set to high speed. Gradually add ⅓ cup sugar and continue beating until the sugar dissolves.
Stir together the milk, 1 cup cream, and ½ teaspoon nutmeg in a small saucepan. Bring just to a simmer over medium heat. Whisking constantly, add the warm milk mixture to egg yolk mixture in a slow, steady stream. Pour into the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula until the mixture thickens slightly and reaches 160°F.
Pour into a bowl or pitcher. Stir in the liquor, if using. Cover and refrigerate until chilled.
Just before serving, beat the egg whites to soft peaks in a medium-size bowl with a mixer set to high speed. Add the remaining 1 tablespoon sugar and beat to firm peaks. Fold into the chilled base mixture.
Beat the remaining 1 cup cream to stiff peaks, and then fold into eggnog. (Alternatively, fold half the whipped cream into the chilled base and spoon the rest on top as garnish.)
Serve chilled, garnished with nutmeg.