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Cooked Eggnog

Source of Recipe

Angela Lowry


Recipe Introduction

This traditional favourite is made with a casein free milk of your choice but beware - this is an ADULT only beverage. Makes 6 - 8 servings depending on your generosity

List of Ingredients

6 lg. egg; beaten
2 c GFCF Milk
1/3 c Sugar or equivalent
4 tb light rum (optional)
4 tb bourbon (optional)
1 tsp. GFCF vanilla
1 c GFCF whipped topping + 2 tb Sugar
1 tsp ground nutmeg



Recipe

In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes.

Stir in run, bourbon, and vanilla.

Chill 4-24 hours.

At serving time, in a bowl whip topping and 2 tablespoons
sugar till soft peaks from. Transfer chilled egg mixture to a
punch bowl. Fold in whipped topping mixture.

Serve at once. Sprinkle each serving with nutmeg.