Classic Eggnog Recipe

• 8 egg yolks
• 3/4 cup granulated sugar
• 2 cups whole milk
• 2 cups heavy cream
• 1 1/2 tsp ground nutmeg
• 1/2 tsp ground mace
• Pinch cloves
• 1/4 cup bourbon
• 1/4 cup dark rum

1. Beat 8 egg yolks with 3/4 cup sugar until light.
2. Meanwhile, scald 2 cups milk and 2 cups heavy cream.
3. Beat a little of the hot cream mix into the yolks to temper them, then add rest of the cream to the yolks.
4. Heat in a nonreactive pot until the mixture visibly thickens at about 165 degrees F. Do not boil.
5. Remove from the heat and whisk in 1 1/2 teaspoons freshly ground nutmeg, 1/2 teaspoon ground mace, a pinch of ground cloves, 1/4 cup bourbon, and 1/4 cup dark rum.
6. Serve in small punch cups and top with freshly grated nutmeg.

egg yolks, sugar, milk, heavy cream, ground nutmeg, ground mace, cloves, bourbon, dark rum

Taken from www.chowhound.com/recipes/classic-eggnog-10518 (may not work)