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Christmas: Homemade Eggnog

Source of Recipe


From "Taste of Home Farmhouse Favorites"



List of Ingredients



• 12 large eggs
  
• 1½ cups sugar
  
• ½ tsp salt
  
• 8 cups whole milk, divided
  
• 2 Tbsp vanilla extract
  
• 1 tsp ground nutmeg
  
• 2 cups heavy whipping cream
  
• Additional nutmeg, optional
  






Instructions



1. In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160° to 170° F, 30 to 35 minutes. Do not allow to boil. Immediately transfer to a large bowl.
   
   
2. Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
   
   
3. To serve:
   Beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
   
   
   Makes 12 servings
   
   






Final Comments


Eggnog may be stored, covered, in the refrigerator for several days. Whisk it before serving. If you're entertaining the 21-and-over crowd, spike this easy eggnog recipe with bourbon or dark rum.