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Creamy Bourbon Eggnog
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1 quart milk
12 large eggs
1/4 teaspoon salt
1-1/2 cups sugar
3/4 to 1-1/2 cups bourbon
1 tablespoon vanilla extract
1/4 teaspoon ground nutmeg
1 quart whipping cream
Heat the milk in a saucepan over medium heat (Do not boil).
In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well. Gradually stir about 1/4 of hot milk into egg mixture. Add egg mixture to remaining hot milk; stirring constantly. Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°. Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
Remove pan from heat; let cool. Cover and chill (up to two days).
When ready to serve, beat whipping cream at medium speed until soft peaks form. Fold the whipped cream into the egg mixture.
Sprinkle with additional nutmeg before serving.
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