1/2 teaspoon ground nutmeg, plus more for garnish
1/2 teaspoon pure vanilla extract
6 large egg yolks
1 cup heavy cream
1 cup Still Austin Bourbon
In a small saucepan over low heat, combine milk, cinnamon, nutmeg and vanilla and slowly bring mixture to a low boil.
Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color.
Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
Return mixture to saucepan and cook over medium heat until slightly thick and coats the back of a spoon but does not boil. (If using a candy thermometer, mixture should reach 160 degrees.)