Eggnog

This is basically a dessert in a glass. It is very rich and should be served in small portions.

• 4 ½ cups whipping cream
• 4 ½ cups whole milk
• 18 large egg yolks
• 1 ½ cups sugar
• 2 ¼ teaspoons ground nutmeg
• 1 cup (about) bourbon (optional)
• ½ cup (about) dark rum (optional)
• Additional ground nutmeg for garnish

Directions:

Bring cream and whole milk to simmer in large pot.

Whisk yolks and sugar in large bowl.

Gradually whisk in half of hot cream mixture.

Return mixture to pot.

Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

Strain into bowl.

Stir in 2 ¼ teaspoons nutmeg.

Cool slightly.

Chill. (Can be made 1 day ahead. Keep chilled.)

Mix in bourbon and rum to taste. (optional)

Divide eggnog among glasses or cups.

Sprinkle with additional nutmeg.