1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.
In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.
Makes 6 cups.
Total time: 3 hours 45 minutes.