Whisk egg yolks, maple syrup, and salt until smooth.
Add in milk, cream, cinnamon, nutmeg and vanilla, and stir until smooth.
In a stand mixer with whisk attachment, whisk egg whites until soft peaks form.
Fold the egg whites into the milk mixture until combined.
OPTIONAL: If you prefer your eggs cooked, you can easily pasteurize them on the stovetop by following the directions below.Add mixture to a saucepan. Heat on low heat until the liquid reaches 140° F Cook at this temperature for 3 minutes, and do not overheat (or you'll end up with cooked eggs on your hands). Remove from heat.
Chill the eggnog until cold. When the eggnog is cold and ready to drink, add 1/2 oz of bourbon to approximately 4 oz of eggnog. Sprinkle with nutmeg.