Whiskey Eggnog
This traditional holiday drink is saved from raw-egg problems by cooking the custard.
Ingredients:
4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whiskey
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream
Directions:
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 170°F and has thickened.
- Stir in the remaining milk, vanilla, whiskey, and half the nutmeg.
- Chill 3 hours.
- 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.
Makes 6 cups.
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