Cooked Eggnog

Ingredients

 * 6 	large  	Egg, beaten
 * 2 	cup 	Milk
 * 1/3 	cup 	Sugar
 * 4 	tbsp 	Light rum
 * 4 	tbsp 	Bourbon
 * 1 	tsp 	Vanilla
 * 1 	cup 	Whipping cream
 * 2 	tbsp 	Sugar
 * 1 		Ground nutmeg

Directions
In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Sir in rum, bourbon and vanilla. Chill 4-24 hours. At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from. Transfer chilled egg mixture to a punch bolw. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.
 * Makes about 10 (4oz) servings.
 * Chocolate eggnog: prepare as above, except stir ¼ to 1/3 cup chocolate-flavored syrup into egg mixture before chilling.
 * Nonalcholic eggnog: prepare as above, except omit rum and bourbon. Increase milk to 2 ¼ to 2 ½ cups.