Eggnog

www.food.com/amp/recipe/creamy-cooked-eggnog-107273
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.

L S @LindaS

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Ingredients

6 cups

6eggs
1⁄2 - 1 cup sugar (start out with 1/2 c)
2 cupsmilk
2 cupswhipping cream or half-and-half
11⁄2 teaspoons vanilla extract
1⁄4 teaspoon ground cinnamon
1⁄4-1⁄2 teaspoon ground nutmeg (more can be added later)

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Steps

1

Use a saucepan or stock pot large enough to hold 2 quarts. In saucepan, beat together the eggs and sugar until smooth.
2

Stir in 2 cups milk.
3

Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
4

Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
5

Remove from heat.Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
6

Add vanilla, cinnamon and nutmeg and combine until incorporated.
7

At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar. I use a total of 3/4 cup sugar because we like it sweet.
8

You may also add more nutmeg at this point if you like a strong nutmeg flavor. Pour into a pitcher or container.
9

Cover and refrigerate until thoroughly chilled- several hours or overnight.
10

This recipe makes 6 cups Egg Nog