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1
Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside.
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2
Stir together half-and-half, milk, and salt in a Dutch oven over medium-low heat. Cook, stirring occasionally, 12 to 15 minutes or just until mixture begins to bubble around edges of pan. (Do not boil.)
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3
Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven.
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4
Cook mixture over medium-low heat, stirring constantly, until mixture slightly thickens and a thermometer registers 160u00b0 (about 25 to 30 minutes). Remove from heat, and stir 1 minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir in bourbon, brandy, and vanilla; let cool 1 hour. Cover and chill at least 4 hours.
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5
Beat whipping cream at high speed with an electric mixer until soft peaks form. Fold whipped cream into chilled eggnog, and sprinkle with nutmeg.
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6
Eggnog With Coffee and Irish Cream: Prepare recipe as directed, substituting 4 1/2 cups chilled strongly brewed coffee and 3 cups Irish cream liqueur for bourbon and brandy. Prepare and fold in 2 cups whipped cream as directed. Omit nutmeg. Garnish with additional whipped cream and thin chocolate mints, if desired. Makes about 1 gal. Note: For testing purposes only, we used Baileys The Original Irish Cream and Andes Creme de Menthe Thins for chocolate mints.
