recipe of the day. Homemade eggnog

Homemade Eggnog
12 eggs
1 1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups whipping cream
Additional nutmeg, optional
In a heavy 4 quart saucepan, whisk together eggs, sugar and salt. Gradually add 1 quart of milk. Cook and stir over low heat until a thermometer reads 160 to 170 degrees, about 30 to 35 minutes. Pour into a large heatproof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently, until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5 quart punch bowl. Sprinkle with nutmeg, if desired.
If desired, you may store the eggnog in the refrigerator for several days in covered container. Whisk before serving to froth the cream.
Makes 3 1/2 quarts.


Author: manyofus1980

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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