Instructions: In a medium saucepan, heat milk, vanilla bean, and seeds. Bring to a gentle boil. Remove from heat, cover, and allow vanilla bean and seeds to steep for 30 minutes.

Combine egg yolks, 1 1/2 cups sugar and salt in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, about 3 to 5 minutes.

Remove vanilla bean and return milk to a simmer. Add half the warm milk to the egg mixture; whisk on low until blended. Pour egg mixture into remaining warm milk. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 7 to 10 minutes. Remove from heat. Pass mixture through a fine sieve into a bowl. Chill completely in refrigerator or over an ice bath.

Add bourbon and rum to chilled egg mixture, if desired, mix well and refrigerate. Whip cream and remaining 1/2 cup sugar until stiff. Gently fold into egg-milk mixture. Transfer cooled eggnog into a large punch bowl. Sprinkle grated nutmeg over the top, and serve.

This recipe yields 20 servings.

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