Cooked Eggnog

Description

 * Makes about 10 (4oz) servings.

Ingredients

 * 6 large eggs, beaten
 * 2 cups milk
 * ⅓ cup sugar
 * 4 tbsp light rum
 * 4 tbsp bourbon
 * 1 tsp vanilla
 * 1 cup whipping cream
 * 2 tbsp sugar
 * 1 ground nutmeg

Directions

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

Chocolate eggnog

 * 1) Prepare as above, except stir ¼ to ⅓ cup chocolate-flavored syrup into egg mixture before chilling.

Nonalcholic eggnog

 * 1) Prepare as above, except omit rum and bourbon.
 * 2) Increase milk to 2¼ to 2½ cups.