Cooked Eggnog

Description

• Makes about 10 (4oz) servings.

Ingredients

• 6 large eggs, beaten
• 2 cups milk
• ⅓ cup sugar
• 4 tbsp light rum
• 4 tbsp bourbon
• 1 tsp vanilla
• 1 cup whipping cream
• 2 tbsp sugar
• 1 ground nutmeg

Directions

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

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

Nonalcholic eggnog

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