Let the Christmas Day Prep Begin! Homemade Eggnog

There is nothing that says Christmas to me more than eggnog. Especially spiked eggnog! I made this last year  for the first time from Alton Brown's recipe. It is very easy to make and very inexpensive. I have everything on hand. I have to make devilled eggs later and will post the pictures here. I make the same sides pretty much every holiday. Except it is ham for us on Christmas instead of a turkey.
Here is the recipe. I wish you all a Merry Christmas and hope you are enjoying the day with your family!

Eggnog

4 egg yolks
1/3 c sugar plus 1 TBSP
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 tsp Nutmeg
4 egg whites

Separate the egg whites from egg yolks. Be careful not to get the yellows in with the whites because they will not fluff. With a mixer, beat the yolks until they become pale yellow. Add the 1/3 cup sugar and mix until the sugar is dissolved.
Add the milk, heavy cream, and Nutmeg into a sauce pan. Heat on medium heat until just before the boil. Remove from the heat and slowly pour the hot mixture into the egg yolks stirring with a whisk. *This is important or you will have scrambled eggs. This is called "tempering." You can now add those eggs into the sauce pan. Use a candy thermometer and make sure to heat to 160 degrees. Remove from the heat and cool in the fridge.
Beat the egg whites. I add a pinch of cream of tartar. The bowl must be clean and free of soap residue. They will eventually form soft peaks. Reserve until the eggnog is cooled. I helped mine along with some ice cubes. Fold in the egg whites and add the bourbon. Enjoy!