1. In a large saucepan, heat milk and whipping cream over medium heat until bubbles form around the edge. Do not boil. Remove from heat; set aside.
2. In a large mixing bowl, whisk together sugar, ¼ teaspoon nutmeg, cinnamon and allspice until combined. Add egg yolks and vanilla. Beat with an electric mixer on high until smooth and pale yellow.
3. Gradually add the hot milk mixture to the egg yolk mixture while beating on low. Return mixture to saucepan. Simmer over medium-low heat for 5 to 7 minutes or until slightly thickened, stirring often.
4. Pour egg yolk mixture into a bowl. Cool for 30 minutes, stirring occasionally. Cover and refrigerate at least 6 hours or up to 3 days. Cover and refrigerate egg whites until serving.
5. Just before serving, in a medium bowl, beat egg whites with an electric mixer on high until stiff peaks form (tips stand straight). Fold one-third of the egg whites into chilled egg yolk mixture, then fold in remaining egg whites.
6. To serve, ladle eggnog into 8 (8-ounce) mugs. Garnish with additional nutmeg and star anise, if desired.

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*Consuming unpasteurized, uncooked eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.