Eggnog

1 qt. milk
12 eggs
1/4 tsp. salt
1 1/2 cups sugar
3/4 cup to 1 1/2 cups bourbon*
1 Tbl. vanilla extract
1/2 tsp. ground nutmeg, divided
1 qt. whipping cream

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.

3 quarts

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