posted by Polar Bear 11-01-101 7:14 PM
4 large eggs
3/4 c sugar (divided)
1-1/2 tsp nutmeg (divided)
1/4 t salt
5 c milk (divided)
1 tsp vanilla
2 tbsp bourbon, amber rum, southern comfort, etc. (or 1 tsp extract)
1 c heavy cream
Beat eggs; blend in sugar (reserving 2 tbsp for Step 4), salt, 1 tsp nutmeg and 1 c milk. Measure out another 1 c milk.
Cook egg mixture over a heat diffuser or double boiler, stirring constantly, until heated to 160 degrees. Remove from heat and stir 60 seconds; stir in second cup of milk.
Strain egg mixture through a coarse sieve into a two-quart bottle. Add vanilla, liquor, 1/2 c heavy cream and remaining 3 c milk. Chill well, preferably overnight, stirring occasionally for first few hours.
When ready to serve, whip remaining 1/2 c heavy cream with remaining 2 tbsp sugar until thick and frothy but not stiff; stir into eggnog. Sprinkle each serving with a dash nutmeg.
Makes about 1-3/4 qt.
Spiked Eggnog: If desired, chill 2 to 3 c bourbon, rum or other spirit and pass separately. Each person may then add as much (or little) as he or she desires, a pony shot (2 T) being typical.
Extra Rich Version: Increase eggs to six and cook with 1-1/2 c milk. Replace 1 c milk with more heavy cream; add in Step 3.
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