Holidays are a time for laughter, joy and celebration. This holiday eggnog recipe will be the hit of the party.  Rich, creamy and silky smooth with a touch of bourbon makes this eggnog holiday concoction extra special. I wish all of you a Happy Holiday!

4 egg yolks

1/3 cup sugar

Pinch salt

2 cups milk

1 cup half and half

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

Extra sugar (for sprinkling)

1 cup bourbon or milk

Extra grated nutmeg (for garnish)

1. Set a fine mesh strainer over a bowl.

2. In another bowl, whisk together yolks, sugar, and salt.

3. In a saucepan, heat the milk, half and half, and nutmeg until bubbles form at the edges of the pan.

4. Carefully ladle hot cream into the egg mixture, whisking constantly. Return the mixture in the bowl to the saucepan. Continue cooking over medium heat, stirring constantly with a wooden spoon, until the temperature reaches 170 to 180 degrees on an instant thermometer or the custard coats the back of the spoon. It should not come to a boil.

5. Strain the custard into the clean bowl. Stir in the vanilla. Sprinkle with extra sugar to prevent a skin from forming. Refrigerate for several hours or until cold.

6. Stir in the bourbon or milk. Pour over ice and garnish with grated nutmeg.

Recipe and photo courtesy of Karoline Boehm Goodnick and the Boston Globe. Recipe published December 8, 2010. 

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