In a bowl, combine the sugar and egg yolks together until well blended. Beat in the light cream, vanilla extract, sweetened condensed milk, rum, and bourbon until the sugar is dissolved. NOTE: I like to do this in my blender.
Store, refrigerated, in a glass container for no more than a few days.
Serve in small glasses or cups. Sprinkle individual cups or glasses of egg nog with nutmeg before serving.
Mexican Egg Nog Recipe - Rompope: https://whatscookingamerica.net/beverage/mexicaneggnog.htm