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Holiday Eggnog Recipe

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This recipe for Holiday Eggnog is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 LARGE EGGS
1 1/2 CUP SUGAR
1/2 TEASPOON SALT
2 QUARTS MILK
1 CUP BRANDY (OPTIONAL)
1 TABLESPOON VANILLA
2 CUPS WHIPPING CREAM, WHIPPED
GROUND NUTMEG
Directions:
Directions:
ABOUT 4 HOURS BEFORE SERVING OR EARLY IN THE DAY.

IN HEAVY 4 GUART SAUCEPAN, WITH WIRE WHISK, BEAT EGGS, SUGAR, AND SALT UNTIL BLENDED. GRADUALLY STIR IN 1 QUART MILK AND COOK OVER LOW HEAR, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS, AND COATS THE BACK OF A SPOON WELL, ABOUT 24 MIN.

POUR CUSTARD INTO LARGE BOWL, STIR IN BRANDY, VANILLA, 1 TEASPOON NUTMEG AND REMAINING MILK. COVER AND REFRIGERATE UNTIL WELL CHILLED, ABOUT 3 HOURS.

TO SERVE, FOLD WHIPPED CREAM INTO CUSTARD MIXTURE.

POUR EGGNOG INTO CHILLED 5 QUART PUNCH BOWL AND SPRINKLE WITH GROUND NUTMEG.
Number Of Servings:
Number Of Servings:
16 SERVINGS.

 

 

 

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