Aunt Kat's Creamy Eggnog

Yield: Makes 3 quarts

Ingredients

• 1  quart milk
• 12  eggs
• 1/4  teaspoon  salt
• 1 1/2  cups  sugar
• 3/4  cup  to 1 1/2 cups bourbon*
• 1  tablespoon  vanilla extract
• 1/2  teaspoon  ground nutmeg, divided
• 1  quart whipping cream

Preparation

Heat milk in a large saucepan over medium heat. (Do not boil.)

Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.

Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.

Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.

Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.

*1 1/2 to 2 cups milk may be substituted for bourbon.