Naughty or Nice My Classic Christmas Holiday Drinks Eggnog

Instructions:

1. In a medium mixing bowl, whisk together the egg yolks and sugar until pale and slightly thickened.
2. In a medium saucepan, combine the milk, cream, and salt. Heat over medium heat, stirring occasionally, until just simmering (small bubbles form around the edges). Do not boil!
3. Gradually pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens slightly and coats the back of the spoon. If using a thermometer, the mixture should reach 160-170°F (71-77°C). Be careful not to overheat!
5. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits for an ultra-smooth texture (optional).
6. Stir in the vanilla extract. Let the eggnog base cool completely at room temperature, then cover and refrigerate for at least 2 hours (preferably overnight).
7. Just before serving, stir in the bourbon, rum, or brandy (if using). Whisk lightly to reincorporate.
8. Ladle the eggnog into glasses and garnish generously with freshly grated nutmeg.