Ingredients:
3/4 c. sugars
1/2 c. half-and-half
1/3 c. rum
1/2 tsp. nutmeg
6 egg yolks
1/3 c. bourbons
1 tsp. vanilla extract
2 c. whole milks


Steps:
1. Heat the milk in a nonreactive saucepan over low heat, until it steams.

2. While the milk heats, beat the egg yolks, sugar, vanilla and nutmeg together very well.

3. When the milk is steaming and hot, shut off the heat.

4. Slowly ladle one scoop of milk into the eggs, whisking the eggs vigorously.

5. Place the whisk in the saucepan with the rest of the milk, whisk vigorously, and slowly pour the egg/milk mixture into the saucepan, whisking continuously.

6. Turn the heat on low and stir the mixture constantly with a wooden spoon or a heatproof flexible spatula (preferred). Stir it thoroughly so the portion on the bottom of the saucepan doesn't overcook.

7. Stop stirring when the mixture coats the spoon or spatula. Test by dragging your finger across the spoon or spatula; if your finger leaves a clear path through the eggnog and the mixture doesn't run, it's ready. (This might take as long as 20 minutes. Keep the heat low and don't rush it, or you might scramble the eggs.)

8. Pour into a mixing bowl and add the half-and-half, rum and bourbon. Stir together and chill thoroughly.

9. Serve when chilled.


Tips:
Some people like a frothy eggnog. To achieve this, whip three of the egg whites left over from the separated yolks to medium peaks, whip 1/2 c. cream to stiff peaks, and fold them both into the eggnog. Sprinkle more nutmeg on top as a garnish and serve in a punchbowl.

This version of eggnog cooks the eggs, so there's no risk of salmonella poisoning.

http://www.ehow.com/how_10323_make-alcoholic-eggnog.html