2 cups heavy whipping cream, plus more for thinning if necessary
In the bowl of a stand mixer fitted with whisk attachment, whip yolks until light. Add ⅓ cup of sugar and beat until yolks are thick and lemon-colored. Slowly add Baptist Spike, whisking constantly.
In a second bowl, whip whites until stiff but not dry. Add remaining sugar, whisking as if you’re making a meringue. Stop mixer and slowly pour yolk mixture into whites, folding gently with a spatula to incorporate.
In a third bowl, whip cream until it comes together loosely. Fold into eggnog mixture. If mixture is too thick, gently stir in unwhipped cream until you reach the consistency of a milkshake.