We all know by now (and if you don't - start catching up over at Little D After Dark or The Pink Antler) that I have a soft spot for both nostalgic recipes and booze. That's right - I may or may not have taken a liking to spiking my favorite childhood memories. Just like right here - one of the most comforting desserts (or snacks) that I can think of - now with bourbon added in.

This may actually be the best way to bring bourbon to work. Just pack up a cup of this pudding, wear a Cosby sweater while enjoying - and try not to dance too much or people might get a little bit suspicious.

Alyssa's Bourbon Spiked Chocolate Pudding

3 cups whole milk

1/3 cup granulated sugar

2 tbsp. cornstarch

2 tbsp. unsweetened cocoa powder

1/4 tsp. salt

2 large egg yolks

3 oz. dark or semi-sweet chocolate, finely chopped

1 tsp. vanilla extract

1 tbsp. bourbon (I used Blanton's Original)

In a small bowl, whisk together 1 cup of milk with the sugar, cornstarch, cocoa powder and salt. When well blended, whisk in the egg yolks. Set aside.

In a large saucepan, bring the remaining 2 cups of milk to a boil over medium heat. Stir frequently so as not to scorch the bottom. As soon as the milk comes to a boil, reduce the heat to low and simmer. Gradually whisk in egg mixture, stirring quickly to incorporate. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, 2-3 minutes.

Remove from heat and stir in the chopped chocolate until completely melted and the pudding is smooth. If there are any small lumps, you may want to run the pudding through a fine mesh strainer. Stir in the vanilla extract and bourbon.

Refrigerate for at least 3 hours - or until the pudding is thick and set. Serve with a dollop of whipped cream for an extra decadent treat.