Warm Bourbon Eggnog

4 large eggs

1/3 cup sugar

1 1/2 cups heavy cream

1/2 cup milk

2/3 cup blended bourbon

1 tsp pure vanilla extract

Ground nutmeg (optional)

In a 3 quart saucepan with an electric mixer on medium speed, beat together

eggs and sugar until well combined. Stir in the heavy cream and milk. Cook

over medium low heat, stirring constantly, until mixture thickens and a candy

thermometer registers 150 degrees, about 15 minutes.

Remove saucepan from heat. Stir in the bourbon and vanilla. Return mixture to heat

and cook 2 minutes more. Pour the eggnog into glasses and sprinkle each with

nutmeg, if desired.