RecipesHolidays and Occasions

Aunt Grace’s Eggnog

Aunt Grace’s Eggnog

When I was growing up, I couldn't get enough of the nonalcoholic eggnog my aunt always prepared for us kids. Now I enjoy this adult version.

Ingreadient

• 8 cups 2% milk, divided
• 6 large eggs
• 1 cup plus 2 tablespoons sugar, divided
• 1/2 cup rum
• 1/2 cup brandy
• 1/2 teaspoon ground nutmeg
• 3 cups heavy whipping cream
• Cinnamon sticks and additional ground nutmeg, optional

Direction

1. In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan.
2. Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl.
3. Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold.
4. In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.