Eggnog

DONT DRIVE OR OPERATE HEAVY MACHINERY atleast while partaking in this lovely beverage. very tasty and easy...modified from jacq's recipe (Holiday eggnog -44309) with more alcohol.

• Ready In: 30 mins
• Serves: 24-32
• Yields: 1 Gallon

Ingredients

• 375  ml brandy
• 375  ml light rum
• 375  ml spiced rum
• 187 1⁄2 ml  apple jack
• 15  Egg Beaters egg substitute (pasturized or homogenized)
• 20  tablespoons sugar
• 1⁄2 teaspoon salt
• 8  cups  whole milk
• 2  tablespoons vanilla extract
• 1  teaspoon fresh nutmeg, plus extra for garnish
• 1  cup heavy cream, whipped to soft peaks (after chilled)

Directions

1. Whisk beaters, sugar, and salt in heavy sauce pan (off heat).
2. Stir in milk, 1/2 cup at a time, blending well after each addition.
3. Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
4. Pour custard through sieve into a large bowl.
5. stir in liquor, vanilla, grated nutmeg.
6. cover with plastic and refrigerate until well chilled.
7. Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
8. Garnish w/ extra nutmeg.