1 pint whole milk 1 cinnamon stick 1 teaspoon grated nutmeg 4 egg yolks 1/3 cup sugar 1 teaspoon vanilla extract 1/2 cup heavy cream 1/2 cup bourbon (optional)
Add the milk and cinnamon stick and nutmeg to a large saucepan and bring to a boil, stirring occasionally. Meanwhile, in a separate bowl beat together the egg yolks, sugar and vanilla. Once the milk has come up to a boil, turn the heat down to low. To temper the eggs, pour a little of the hot mixture into the egg yolks while constantly whisking (you’re trying to make sure they don’t become scrambled eggs). Once the eggs are tempered, slowly add them to the rest of the milk, again while constantly whisking. Whisk the eggs in the milk for a few minutes until they have fully combined and are definitely not scrambled.
Pour the mixture into a container of your choosing and chill in the refrigerator for at least an hour.
Meanwhile, beat the heavy cream in a bowl until stiff peaks form. Once the eggnog has chilled, whisk in the cream and bourbon. Serve immediately, or chill in the refrigerator for up to one day.
*You may notice after letting it sit for a while that the cream separates a bit from the rest of the mixture. Just be sure to stir it back in again, it’ll still be delicious