• Bring the milk, half and half, cinnamon sticks, vanilla bean and nutmeg just to a boil in a medium saucepan on low heat.
• Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy.
• Gradually add one cup of the hot milk mixture to the egg yolks, beating with a wire whisk on low speed..
• Gradually whisk the egg yolk, sugar and milk mixture back into the remaining milk in the saucepan.
• Cook and stir on medium-low heat for 3 – 5 minutes or until mixture thickens and coats the back of a spoon. Do not rush this stage or your mixture could curdle.
• Strain into a large bowl. Pour into a container and allow to cool. Add bourbon, cover tightly and refrigerate overnight or until well chilled. Best if allowed to meld for 2-3 days but can be served immediately.

To Serve

• Fill low-ball glasses with ice, pour bourbon eggnog mixture over ice and dust with nutmeg.