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Holiday Eggnog



  • 12 large eggs
  • 1 1/4 cups granulated sugar
  • 1/2 teaspoon salt
  • 2 quarts milk
  • 1 cup dark rum
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 cup heavy or whipping cream


  1. In a heavy 4-quart saucepan with wire whisk, beat eggs, sugar, and salt until blended.
  2. Gradually stir in 1 quart milk and cook over low heat, stirring constantly or until custard thickens and coats the back of a spoon well about 25 minutes. Mixture should be about 160 degrees F, but do not boil or it will curdle.
  3. Pour custard into a large bowl; stir in rum, vanilla extract, ground nutmeg and remaining milk.
  4. Cover and refrigerate until well chilled, at least 3 hours.
  5. To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form.
  6. With a wire whisk, gently fold whipped cream into custard mixture.
  7. Pour eggnog into chilled 5-quart punch bowl; sprinkle with nutmeg for garnish.

Yield: about 16 cups

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