Traditional Eggnog For The Holiday Punch Bowl

1. 1

   Mix egg yolks, granulated sugar and salt in a 4 quart saucepan.

2. 2

   Gradually stir in half & half cooking over medium heat. Continue to cook and stir until mixture coats metal spoon, 10 to 15 minutes. Remove from heat.

3. 3

   Place saucepan in cold water until custard is cool.

4. 4

   Beat egg whites until foamy. Gradually stir in powdered sugar, beating until soft peaks form.

5. 5

   In a large punch bowl gently stir together the custard, brandy or rum (or rum extract), cinnamon and nutmeg. Fold in beaten egg whites.

6. 6

   Cover with plastic wrap, and refrigerate at least 2 hours, no longer than 24 hours.

7. 7

   Garnish with whipped cream and dust with additional nutmeg, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.