| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Beverages, Holiday | 1 | Servings | |
INGREDIENTS
| 6 | lg | Egg; beaten |
| 2 | c | Milk |
| 1/3 | c | Sugar |
| 4 | tb | Light rum |
| 4 | tb | Bourbon |
| 1 | ts | Vanilla |
| 1 | c | Whipping cream |
| 2 | tb | Sugar |
| 1 | Ground nutmeg |
INSTRUCTIONS
In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill 4-24 hours. At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from. transfer chilled egg mixture to a punch bolw. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4oz) servings. Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup chocolate-flavored syrup into egg mixture before chilling. Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon. Increase milk to 2 1/4 to 2 1/2 cups. Source: Better Homes and Gardens, New Cookbook. Posted by Sarah Gruenwald 12/96 ---- Posted to MM-Recipes Digest V4 #260 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Oct 3, 97
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