Creamy Eggnog
- Reviews 1
Ready In: 50 mins
Yields: 3 quarts
Ingredients
- 1 quart milk
- 12 large eggs
- 1⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 3⁄4-1 1⁄2 cup Bourbon
- 1 tablespoon vanilla extract
- 1⁄4 teaspoon ground nutmeg
- 1 quart whipping cream
Directions
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
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