Eggnog With Coffee And Irish Cream

1. 1

   Gradually add sugar to eggs in a large glass mixing bowl, whisking until blended. Set aside.

2. 2

   Stir together half-and-half, milk, and salt in a Dutch oven over medium-low heat. Cook, stirring occasionally, 12 to 15 minutes or just until mixture begins to bubble around edges of pan. (Do not boil.)

3. 3

   Gradually stir half of hot milk mixture into egg mixture. Stir egg mixture into remaining hot milk mixture in Dutch oven.

4. 4

   Cook mixture over medium-low heat, stirring constantly, until mixture slightly thickens and a thermometer registers 160u00b0 (about 25 to 30 minutes). Remove from heat, and stir 1 minute. Pour mixture through a fine wire-mesh strainer into a serving bowl. Stir in coffee, Irish cream liqueur, and vanilla; let cool 1 hour. Cover and chill at least 4 hours.

5. 5

   Beat whipping cream at high speed with an electric mixer until soft peaks form. Fold whipped cream into chilled eggnog, and garnish, if desired.

6. 6

   Note: For testing purposes only, we used Baileys The Original Irish Cream and Andes Creme de Menthe Thins for chocolate mints.

* Per serving · 4 servings · Values may vary.

No additional tips available.