Chestnut Eggnog

1. 1

   With a blender, immersion blender or hand mixer, beat eggs until frothy.

2. 2

   Combine remaining ingredients together in a heavy bottom saucpan over medium-low heat. Stir occasionally until steaming hot.

3. 3

   Whisk one cup of the hot milk mixture into the beaten eggs.

4. 4

   Beat milk/egg mixture into remaining hto milk. Cook, whisking continously for 5 minutes, ensuring the milk is steaming hot (at least160F) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within three days.

5. 5

   Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.

No additional tips available.