Eggnog

1. 1

   Bring the milk almost to a boil in a saucepan. Set aside to cool slightly.

2. 2

   Beat the egg yolks and sugar in a medium bowl with an electric mixer until pale and thick. Slowly add the hot milk, whisking until smooth.

3. 3

   Transfer the mixture to a clean saucepan on low heat. Cook, stirring constantly, until it has thickened and coats the back of a wooden spoon. Cool slightly. Stir in the bourbon, Baileys and vanilla extract.

4. 4

   Beat the cream with electric mixer until soft peaks form. Fold into the eggnog mixture. Stir until smooth. Refrigerate until ready to serve.

5. 5

   To serve, ladle into small glasses and sprinkle with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.