Creamy Eggnog

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READY IN: 50mins
YIELD: 3 quarts
UNITS: US

INGREDIENTS

Nutrition
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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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