Foamy Hot Eggnog

1. 1

   Heat half-and-half in a medium saucepan over medium heat (do not boil).

2. 2

   Whisk together eggs, sugar, vanilla, and nutmeg in a large bowl.

3. 3

   Slowly whisk in 1 cup hot half-and-half in a slow stream.

4. 4

   Whisk egg mixture into remaining half-and-half in saucepan.

5. 5

   Cook over low heat, stirring, until it thickens, about 2 minutes.

6. 6

   Blend in small batches in a blender until frothy.

7. 7

   Divide rum among 8 heat-proof glasses and top with eggnog.

8. 8

   Dust tops with nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.