Eggnog

1. In a bowl, whisk the egg yolks and sugar until creamy and pale.
2. In a saucepan over medium heat, combine the milk, cream, and nutmeg. Heat until just simmering.
3. Slowly whisk the hot milk mixture into the egg yolk mixture to temper the eggs.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until thickened (around 160°F).
5. Remove from heat, stir in vanilla (and alcohol if using).
6. Chill in the fridge before serving. Garnish with a sprinkle of nutmeg.

Bread

1. Preheat oven to 350°F. Grease a 9x5 inch loaf pan.
2. In a bowl, whisk together flour, baking powder, nutmeg, cinnamon, and salt.
3. In a separate bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
4. Mix in the eggnog and vanilla extract.
5. Gradually add the dry ingredients, mixing just until combined. Stir in nuts or dried fruit if using.
6. Pour the batter greased loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.