Rich Eggnog

• 3 eggs
• 1/2 cup sugar
• 1 1/2 cups whole or lowfat milk
• 1/2 teaspoon ground nutmeg, plus additional for garnish
• 1 teaspoon vanilla extract
• 1/2 cup dark rum or bourbon
• 1/4 cup brandy
• 1 cup heavy cream, softly whipped

1. Whisk the eggs and sugar together in a heavy saucepan until well blended.
2. Whisk in the milk.
3. Place over medium heat and cook, stirring constantly with a wooden spoon until the mixture thickens and steam starts rising.
4. The mixture should register 140 degrees on an instant-read or candy thermometer.
5. Strain into a bowl.
6. Stir in the nutmeg, vanilla, rum or bourbon and brandy.
7. Cover and refrigerate until chilled, about two hours.
8. Fold in the whipped cream and serve, sprinkled with a little nutmeg, or refrigerate until ready to serve.

eggs, sugar, milk, ground nutmeg, vanilla, dark rum, brandy, heavy cream

Taken from cooking.nytimes.com/recipes/1345 (may not work)