Aunt Kat's Creamy Eggnog Recipe

1. 1

   Heat lowfat milk in a large saucepan over medium heat.

2. 2

   (Don't boil.)

3. 3

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

4. 4

   Gradually stir about one-fourth of warm lowfat milk into egg mix; add in to remaining warm lowfat milk, stirring constantly.

5. 5

   Cook over medium-low heat, stirring constantly, 25 to 30 min or possibly till lowfat milk mix thickens and reaches 160 degrees.

6. 6

   Stir in bourbon, vanilla, and 1/4 tsp.

7. 7

   nutmeg.

8. 8

   Remove from heat, and cold.

9. 9

   Cover and refrigerateup to 2 days.

10. 10

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

11. 11

    Fold whipped cream into lowfat milk mix.

12. 12

    Sprinkle with remaining 1/4 tsp.

13. 13

    nutmeg before serving.

14. 14

    This recipe yields 3 qts.

* Per serving · 4 servings · Values may vary.

No additional tips available.