Eggnog with Brandy, Bourbon, or Rum

Ingredients:

• 6 large eggs, plus 2 yolks
• 1/2 cup, plus 2 Tablespoons sugar
• 1/4 teaspoon salt
• 4 cups whole milk
• 1/2 cup brandy, bourbon, or dark rum
• 1 Tablespoon
• 1/2 teaspoon grated nutmeg
• 1/4 cup heavy cream, whipped to soft peaks
• Additional grated nutmeg for garnish

Directions:

1. Combine eggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whisking until well-combined.
2. Continue whisking while pouring milk in a slow, steady stream until completely incorporated. Turn on the burner to lowest possible heat setting.
3. Place pan on burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 25 to 30 minutes.
4. Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add brandy, bourbon, or dark rum, plus vanilla extract, and nutmeg.
5. Stir to combine. Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.
6. When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.
7. Serve in chilled cups or glasses and garnish with a sprinkle of nutmeg.