Aunt Kat's Creamy Eggnog

1 qt milk
12 eggs
1/4 tsp salt
1 1/2 cup sugar
3/4 cup to 1 1/2 cups bourbon
(1 1/2 to 2 cups milk may be substituted for bourbon)
1 tbl vanilla extract
1/2 tsp ground nutmeg divided
1 qt whipping cream

Heat milk in a large saucepan over medium heat. (Do not boil.)

Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.

Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.

Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture. Sprinkle with remaining 1/4 teaspoon nutmeg before serving.
This recipe yields 3 quarts.