Aunt Kat's Creamy Eggnog

• 1 quart milk
• 12 eggs
• 14 teaspoon salt
• 1 12 cups sugar
• 34-1 12 cup Bourbon or 1 12 cups rum or 1 12-2 cups milk
• 1 tablespoon vanilla extract
• 12 teaspoon ground nutmeg, divided
• 1 quart whipping cream

1. Heat milk in a large saucepan over medium heat (Do not boil).
2. Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well.
3. Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
4. Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.
5. Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg.
6. Remove from heat, and cool.
7. (I strain mine at this point to avoid having any curdled clumps of egg -- if you think you don't have any then don't worry about it).
8. Cover and chill up to 2 days.
9. Beat whipping cream at medium speed with an electric mixer until soft peaks form.
10. Fold whipped cream into milk mixture.
11. Sprinkle with remaining 1/4 tsp nutmeg before serving.

milk, eggs, salt, sugar, bourbon, vanilla, ground nutmeg, whipping cream

Taken from www.food.com/recipe/aunt-kats-creamy-eggnog-60343 (may not work)