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Eggnog
Source: Eating Well

Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

Rating:
Prep Time: 30 minutes
Cook Time: 510 minutes
Difficulty: Difficult

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Eggnog
0.66667 cup  sugar
0 1/4 tsp  salt
0 1/4 cup  brandy
2 tsp  vanilla extract
0 1/4 cup  light whipping cream
Directions
  1. Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.
  2. Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.
  3. Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.
  4. Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.
  5. Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

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