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Old-Fashioned Eggnog

Celebrating the holidays with eggnog is an American tradition that dates back to Colonial days. I toast the season with this smooth and creamy concoction that keeps family and friends coming back from more. —Pat Waymire, Yellow Springs, Ohio
  • Total Time
    Prep: 40 min. + chilling
  • Makes
    16 servings (about 3 quarts)

Ingredients

  • 12 large eggs
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 quarts whole milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  • Optional: Whipped cream, additional nutmeg and cinnamon sticks

Directions

  • In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate at least 3 hours.
  • When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.
Nutrition Facts
3/4 cup: 308 calories, 18g fat (10g saturated fat), 186mg cholesterol, 188mg sodium, 26g carbohydrate (26g sugars, 0 fiber), 9g protein.

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