Merry Christmas Eggnog

There is, in my opinion, nothing quite as seasonal, delicious, relaxing, and utterly fattening as a really good eggnog.  If there isn't a part of your brain shrieking "This has to have a billion calories!" and another responding "Oh, hush, it's Christmas you Scrooge." then you can't possibly have a good batch.

This is my base recipe, sans alcohol, for those who may just like it by itself (as I occasionally do). Should you decide to add alcohol I recommend Baileys or Meyers, though I do know some people who like to add cinnamon schnapps.  Weirdos.

Makes a little more than half a gallon (depends on how much you slurp up while you're bottling it)

Ingredients:
12 egg yolks
1 cup sugar
6 cups whole milk
3 cups heavy cream
1 tbsp nutmeg plus some for garnish


Directions:
In a large bowl, use a mixer (hand or stand) to beat the egg yolks until they start to get lighter in color. Gradually add in sugar, continuing to beat, until sugar is fully incorporated.

Meanwhile, heat milk, heavy cream, and nutmeg in a large pot on the stove over medium high heat until steam rises off it.

Ladle a bit of the hot mixture into the egg/sugar mixture at a time and stir in between adds to prevent the heat of the milk from totally cooking the eggs.    When the bowl is about half full, dump the whole thing back into the pot with the rest of the milk mixture and cook, stirring frequently, for about 5 more minutes.

Pour everything back out into a bowl and either serve warm with nutmeg garnish (delicious!) or cool a little and pour into a storage container for later use.