- 9 egg yolks, beaten
- 1/2 cup sugar
- 3 cups milk (whole)
- 1/3 cup bourbon or milk
- 3 tablespoons light rum or milk
- 1 teaspoon vanilla
- 1 cup whipping cream
- 2 tablespoons sugar
- ground nutmeg
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Fill large bowl or sink halfway with ice cubes.
In medium saucepan whisk together the egg yolks and 1/2 cup sugar. Stir in milk. Cook, stirring constantly, over medium heat until mixture coats the back of a metal spoon and thickens slightly (180°F). Remove from heat. Place pan in ice in bowl or sink. Stir for 3 minutes. Stir in bourbon, rum and vanilla. Pour into large glass bowl. Cover and refrigerate for 4 to 24 hours.
Before serving, in small, chilled mixer bowl beat whipping cream and 2 tablespoons sugar on medium speed of electric mixer until soft peaks form. Fold into chilled egg mixture. Pour into pitcher or small punch bowl. Serve in twelve 6- to 8-ounce glasses. Sprinkle with nutmeg. (Do not allow eggnog to stand at room temperature for more than 2 hours.)