Joy'S Cooked Eggnog

Directions

1. 1
   Combine first two ingredients and set aside.
2. 2
   Whisk together egg yolks, sugar, and nutmeg until blended.
3. 3
   Whisk the extra milk and heavy cream into the egg yolk mixture.
4. 4
   Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).
5. 5
   Be careful or it will curdle if you overheat it.
6. 6
   Remove from heat and stir in the reserved milk and cream.
7. 7
   Strain into a storage container and chill thoroughly, uncovered.
8. 8
   Stir in the booze (or vanilla for alcohol free egg nog).
9. 9
   Cover and refrigerate for at least 3 hours.
10. 10
    Serve sprinkled with freshly grated or ground nutmeg.