Capital Eggnog

1. 1

   Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes.

2. 2

   Reduce the heat to low and keep warm.

3. 3

   Whisk the egg yolks and sugar in a separate saucepan until smooth.

4. 4

   Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes.

5. 5

   Remove from the heat and gradually whisk in the warm milk mixture.

6. 6

   Let cool 30 minutes.

7. 7

   Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day.

8. 8

   Pour 1 to 2 tablespoons bourbon into each glass.

9. 9

   Top with the eggnog and sprinkle with nutmeg.

10. 10

    Photograph by Devon Jarvis/Studio D

* Per serving · 4 servings · Values may vary.

No additional tips available.