Ingredients

• 2/3 cup sugar
• 12 large pasteurized egg yolks
• 3 cups Tuscan heavy whipping cream
• 1 ½ cup Tuscan half & half
• 1 ½ cups Tuscan whole milk
• 1 cup bourbon
• 1 cup brandy
• 1 cup spiced rum
• 1 teaspoon vanilla extract
• 1 teaspoon freshly grated nutmeg

How to

1. In large mixer bowl with whisk attachment whip sugar and egg yolks on high speed until thick and pale yellow (3 to 5 minutes).
2. Meanwhile, in 3-quart pitcher stir together whipping cream, half & half, milk, bourbon, brandy, rum and vanilla. Reduce speed to low; slowly pour whipping cream mixture into egg mixture, scraping bowl often, until just combined. Stir in nutmeg. Store refrigerated.

Tip: Pour eggnog into pint-sized jars for gift giving.

Recipe and image provided by Half & Half magazine.