Eggnog

Ingredients:

• 1 quart whole milk
• 1 vanilla bean, split in half lengthwise with seeds removed and reserved
• 12 large egg yolks
• 2 cups sugar
• 1/2 teaspoon salt
• 1 1/2 cups bourbon (optional)
• 1/2 cup dark rum (optional)
• 1 pint heavy cream
• 1 whole nutmeg, freshly grated

Instructions:

In a medium msaucepan, heat the milk, vanilla bean and seeds and bring to a gentle boil. Remove from the heat, cover and all the vanilla beat and seeds to steep for 30 minutes. Combine the egg yolks, 1 1/2 cupsp sugar and salt in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, about 3 to 5 minutes. Remove the vanilla bean and return the milk to a simmer. Add half the warm milk to the egg mixture and whisk on low until blended. Pour egg mixture into the remaining warm milk. Cook over low heat, stirring constantly, until the mixture coats the back of the spoon, about 7 to 10 minutes. Remove from the heat. Pass the mixture through a fine sieve into a bowl. Chill completely in a refrigerator or over an ice bath. Add the bourbon and rum to the chilled egg mixture, if desired, mixing well, then refrigerate. Whip the cream and remaining 1/2 cup of sugar until stiff. Gently fold into the egg-milk mixture. Transfer the cooled eggnog into a large punch bowl and sprinkle with grated nutmeg, then serve.