Capital Eggnog

Directions

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