Aunt Kat's Creamy Eggnog

1. 1

   Heat milk in a large saucepan over medium heat (Do not boil).

2. 2

   Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well.

3. 3

   Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.

4. 4

   Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.

5. 5

   Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg.

6. 6

   Remove from heat, and cool.

7. 7

   (I strain mine at this point to avoid having any curdled clumps of egg -- if you think you don't have any then don't worry about it).

8. 8

   Cover and chill up to 2 days.

9. 9

   Beat whipping cream at medium speed with an electric mixer until soft peaks form.

10. 10

    Fold whipped cream into milk mixture.

11. 11

    Sprinkle with remaining 1/4 tsp nutmeg before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.