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Christmas: Aunt Kat's Creamy Eggnog

Source of Recipe


Southern Living magazine



List of Ingredients



• 1 quart milk
  
• 12 large eggs
  
• ¼ tsp salt
  
• 1½ cups sugar
  
• ¾ cup to 1½ cups bourbon *
  
• 1 Tbsp vanilla extract
  
• ½ tsp ground nutmeg, divided
  
• 1 quart whipping cream
  






Instructions



1. Heat milk in a large saucepan over medium heat. (Do not boil.)
   
   
2. Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly, 25 to 30 minutes or until mixture thickens and reaches 160°. Stir in bourbon, vanilla, and ¼ teaspoon nutmeg. Remove from heat; cool. Cover and chill up to 2 days.
   
   
3. Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into egg mixture. Sprinkle with remaining ¼ teaspoon nutmeg before serving.
   
   Makes 3 quarts.
   
   






Final Comments


* Substitute 1½ to 2 cups milk for bourbon, if desired.