Whiskey Eggnog
Ingredients
4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream Introduction:
This traditional holiday drink is saved from raw-egg problems by
cooking the custard. Brandy or rum can be substituted for whisky.
Makes 6 cups.
Total time: 3 hours 45 minutes.
Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second
saucepan over low heat, heat 2 cups of the milk until hot. Slowly add
to the egg mixture, stirring continuously. Cook over low heat,
stirring, for 15 to 20 minutes or until the mixture reaches
170ðF and
has thickened. Stir in the remaining milk, vanilla, whisky, and half
the nutmeg. Chill 3 hours.
Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold into the
milk mixture. Ladle the eggnog into a punch bowl and sprinkle with
the remaining grated nutmeg.
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