Chestnut Eggnog

This eggnog recipe gets a Holiday twist with chestnuts. Spice this up any you like with your favorite seasonings -

• Ready In: 10 mins
• Serves: 8

Ingredients

• 4  large eggs
• 6  cups milk
• 1 (300 ml) can sweetened condensed milk (Eagle Brand)
• 3⁄4 cup  sweetened chestnut puree
• 2  teaspoons  imitation  brandy extract
• 1  teaspoon  imitation  rum extract

Directions

1. With a blender, immersion blender or hand mixer, beat eggs until frothy.
2. Combine remaining ingredients together in a heavy bottom saucpan over medium-low heat. Stir occasionally until steaming hot.
3. Whisk one cup of the hot milk mixture into the beaten eggs.
4. Beat milk/egg mixture into remaining hto milk. Cook, whisking continously for 5 minutes, ensuring the milk is steaming hot (at least160F) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within three days.
5. Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.