Eggnog

Combine 1/2 cup milk and 1/2 cup cream and set aside. Whisk together egg yolks and sugar. Whisk in the remaining cup of milk and cup of cream. Transfer the mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture becomes a little thicker than heavy cream - 175 degrees. Do not overheat or it will curdle. Remove from heat and stir in reserved milk and cream. Chill for at least three hours then stir in the spirits. Enjoy with more freshly grated nutmeg.