Recipe: Cooked Eggnog


  • 6 lg egg; beaten
  • 2 c Milk
  • ⅓ c Sugar
  • 4 tb light rum
  • 4 tb bourbon
  • 1 tsp vanilla
  • 1 c whipping cream
  • 2 tb Sugar
  • 1 ground nutmeg


  1. In a large heavy saucepan mix eggs, milk, and ⅓ cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat.
  2. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Stir in run, bourbon, and vanilla. Chill 4-24 hours.
  3. At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from. transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.

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