- POUR eggs into a medium bowl. Set aside.
- HEAT milk with cream, sugar and bourbon in a medium saucepan set over medium-high, stirring occasionally. When mixture starts to bubble, remove from heat. Pour half of milk mixture into eggs, whisking constantly. Pour back into saucepan and whisk constantly until hot, about 1 min. Stir in vanilla.
- Set over ice bath to cool immediately. Cover and refrigerate until ready to serve.
- Serve over ice (optional), topped with freshly grated nutmeg.
*Lightly cooked eggs are generally safe to eat but shouldn’t be served to people with compromised immune systems. If concerned, buy pasteurized eggs, like Egg Creations, to use instead.
Eggnog Image courtesy of Dinner Series [CC BY 2.0 (https://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons