Prep time: 2 minutes
Cook Time: 10 minutes
Total time: 12 minutes
Yield: 5 cups
3 cups milk
1 cup sugar
1/2 cup Smooth Operator peanut butter
Freshly grated nutmeg, to taste
6 large egg yolks
1/2 cup bourbon or rum*
1/2 cup heavy cream
*Note: for a non-alcoholic version, simply omit the bourbon or rum
1. Combine milk, sugar, peanut butter and nutmeg in a medium saucepan; cook, whisking, over medium heat until sugar is dissolved and peanut butter has melted, 2 minutes.
2. Place egg yolks in a large bowl. Whisk in milk mixture in a thin stream; return custard mixture to saucepan and place over medium-low heat. Cook eggnog, stirring constantly with a spatula, until mixture thickens slightly, 8 to 10 minutes. Stir in bourbon (if using) and heavy cream; transfer to a bowl or pitcher and refrigerate until chilled. Serve chilled with additional nutmeg, if desired.