1. Whisk the eggs and sugar for 5 minutes. (If using honey, make sure it’s room temperature and add it to the eggs before adding the cream so it won’t crystallize.)
2. Add the half-and-half and whisk a few more minutes. Add vanilla and pumpkin pie spice. If you’re serving to kids, now is the time to set aside some of the non-alcoholic version. Add rum to the remaining mixture, whisk to combine and chill in the refrigerator. Eggnog is also lovely in coffee.