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Cooked Eggnog

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Description Edit

  • Makes about 10 (4oz) servings.

Ingredients Edit

Directions Edit

  1. In a large heavy saucepan mix eggs, milk, and ⅓ cup sugar.
  2. Cook and stir over medium heat till mixture coats a metal spoon.
  3. Remove from heat.
  4. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 – 2 minutes.
  5. Sir in rum, bourbon and vanilla.
  6. Chill 4 – 24 hours.
  7. At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from.
  8. Transfer chilled egg mixture to a punch bowl.
  9. Fold in whipped cream mixture.
  10. Serve at once.
  11. Sprinkle each serving with nutmeg.

Chocolate eggnog Edit

  1. Prepare as above, except stir ¼ to ⅓ cup chocolate-flavored syrup into egg mixture before chilling.

Nonalcholic eggnog Edit

  1. Prepare as above, except omit rum and bourbon.
  2. Increase milk to 2¼ to 2½ cups.

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