It’s a good thing that New Year’s Eve comes only once a year, because eggnog is definitely a once-in-a-while beverage. Rich and boozy, it's a cocktail and dessert in one!
If you worry about serving eggnog with raw eggs, you don’t need to. Just cook them!
This eggnog is made from a rich custard of whole eggs with whipped cream, brandy and rum stirred in. It’s topped with nutmeg for a sensational drink - worthy of ringing in the New Year or perfect for a New Year’s Day open house.
Freeze any leftovers in an ice cream machine for a special treat.
Have a happy, and safe, New Year's!
Eggnog (serves 12)
6 eggs
3/4 cup sugar
1 qt. whole milk, heated until it JUST comes to the boil
1 cup brandy
¼ cup rum
1 cup cream, whipped
Freshly ground nutmeg
In a mixer bowl, beat eggs with sugar until thick and lemon colored. Beat in ½ cup of the heated milk. Add the rest of the milk slowly, beating all the time. Transfer to heavy bottomed saucepan. Cook over medium low to medium heat, stirring all the time, until custard measures 170°F on a candy thermometer.
Immediately take it off the heat and strain the mixture through a sieve into a large bowl. Cool to room temperature. Stir in brandy, rum and whipped cream. Refrigerate until ready to serve. Top with lots of freshly grated nutmeg.
Note:
- Add half the liquor at first, then taste. Continue to add more by tablespoons until you have the strength you want.
- Substitute Apricot Brandy for the rum for a delicious alternative.
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