Eggnog

In a heavy-bottomed saucepan, combine the whole milk, heavy cream, salt, and 1 tsp of freshly grated nutmeg. Heat over medium-low heat, stirring occasionally, until the mixture is steaming and small bubbles form at the edges (about 175°F or 80°C). Do not let it boil. This will take 5-7 minutes.

Temper the eggs by slowly ladling about one cup of the hot milk mixture into the egg yolk bowl while whisking constantly. This gradual process prevents the eggs from scrambling.

Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, scraping the bottom and sides. Continue until the custard thickens enough to coat the back of the spoon (it should hold a line drawn with your finger). This will take 5-8 minutes. Use an instant-read thermometer to ensure it reaches 160°F (71°C) for safety, but do not exceed 175°F (80°C) to avoid curdling.

Immediately remove the saucepan from the heat. Stir in the vanilla extract. Pour the eggnog through a fine-mesh sieve into a clean pitcher or bowl to ensure a silky-smooth texture.

If using, stir in the brandy, rum, or bourbon. Cover the surface with plastic wrap, pressing it directly onto the eggnog to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.

Before serving, give the chilled eggnog a good whisk as it will have thickened. Pour into glasses and garnish with a final sprinkle of freshly grated nutmeg.