Title: Whisky Eggnog
Categories: Beverages Cheese
Yield: 7 Servings

INGREDIENTS
4		Eggs
1/2	c	Sugar
3	c	Milk
1	ts	Vanilla extract
1/2	c	Whisky
1/2	ts	Freshly grated nutmeg
1	c	Heavy cream
INTRODUCTION

This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.

Total time: 3 hours 45 minutes.

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 degres F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

Step 2: 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.

For more delicious recipes try: Like Grandma Used to Make Cookbook

MM format by Fred Ball

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