Warm Bourbon Eggnog

Source: Country Living magazine - December 1999

Makes 6 servings

4 large eggs
1/3 cup granulated sugar
1 1/2 cups heavy cream
1/2 cup milk
2/3 cup blended bourbon
1 teaspoon 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 F - about 15 minutes.

Remove saucepan from heat. Stir in the bourbon and vanilla extract. Return mixture to heat and cook 2 minutes more. Divide the eggnog among glasses and sprinkle each glass with nutmeg, if desired. Serve.

Nutrition information per serving - protein: 6 g; fat: 26 g; carbohydrate: 14 g; fiber: 0; sodium: 77 mg; cholesterol: 223 mg; calories: 365