Eggnog

Directions

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.