Eggnog II
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"This traditional beverage may be enjoyed during Thanksgiving time as well as Christmas."
Original recipe yield: 10 - 4 ounce servings.
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INGREDIENTS:
- 6 eggs, beaten
- 2 1/4 cups milk
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 teaspoons white sugar
- 1 pinch ground nutmeg
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DIRECTIONS:
- In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.
- Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.
- Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.
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