Warm Bourbon Eggnog Source: Country Living magazine - December 1999
Makes 6 servings
4 large eggs 1/3 cup granulated sugar 1 1/2 cups heavy cream 1/2 cup milk 2/3 cup blended bourbon 1 teaspoon pure vanilla extract Ground nutmeg (optional)
In a 3-quart saucepan with an electric mixer on medium speed, beat together eggs and sugar until well combined. Stir in the heavy cream and milk. Cook over medium-low heat, stirring constantly, until mixture thickens and a candy thermometer registers 150 degrees F - about 15 minutes.
Remove saucepan from heat. Stir in the bourbon and vanilla extract. Return mixture to heat and cook 2 minutes more. Divide the eggnog among glasses and sprinkle each glass with nutmeg, if desired. Serve.
