Warm Eggnog

1. 1

   Using a wire whisk, beat the egg, sugar, and salt in a heavy 4-quart saucepan until well blended.

2. 2

   Stir in the milk.

3. 3

   Cook the mixture over low heat, stirring constantly, for about 25 minutes, or until it thickens and coats the back of a spoon.

4. 4

   Be careful not to boil the mixture or it will curdle.

5. 5

   Pour the mixture into a large bowl.

6. 6

   Stir in the vanilla, ground nutmeg, and cream.

7. 7

   Cover with plastic wrap and refrigerate for 8 hours or overnight.

8. 8

   Shortly before serving, warm the eggnog in a 4-quart saucepan until steaming hot but not boiling.

9. 9

   Again, be careful not to boil it or it will curdle.

10. 10

    Ladle the warm eggnog into mugs and sprinkle each serving with a little freshly grated nutmeg.

11. 11

    Stir together 1/2 cup warm eggnog and 1 ounce good dark rum.

12. 12

    Finish with a sprinkling of freshly grated nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.