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Egg Nog

4 cups whole milk
6 lare eggs
1/2 cup sugar
pinch of salt
1 cup heavy cream
1/2 cup brandy, optional
1/4 t. Ground cinnamon
1/8 t. ground nutmeg, fresh ground is great
1 t. pure vanilla

heat the milk in a small saucepan until small bubbles appear around the edges;do not boil. Remove from heat.

In a largesaucepan, combine the eggs, sugar,and salt and wisk until very well blended. Gradually stir in 2 cups of the hot milk. Cook, stirring constantly, over low heat until the mixture is thick enough to coat the back of a spoon with a thin film, about 10 min.

remove from heat and stir in the remaining 2 cups milk, cinnamon, nutmeg and the vanilla. place the pan in a bowl of cold water and stir untill cooled. Cover and refridgerate untill thoroghly chilled, at least several hours, or overnight.

Just before serving, beat the cream in a large bowl with an electric mixer untill soft peaks form. Stir the brandy into the chilled milk mixture, then gently fold in the whipped cream.

pour into a small punch bowl. sprinkle with nutmeg, serve.
OR, pour into individual glasses, sprinkle with nutmeg, and serve.