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Warm Bourbon Eggnog




  1. In a 3-quart saucepan with an electric mixer on medium speed, beat together eggs and sugar until well combined.
  2. Stir in the heavy cream and milk. Cook over medium-low heat, stirring constantly, until mixture thickens and a candy thermometer registers 150 degrees F - about 15 minutes.
  3. Remove saucepan from heat.
  4. Stir in the bourbon and vanilla extract.
  5. Return mixture to heat and cook 2 minutes more.
  6. Divide the eggnog among glasses and sprinkle each glass with nutmeg, if desired.
  7. Serve.

Makes 6 servings.

Nutrition information per serving - protein: 6 g; fat: 26 g; carbohydrate: 14 g; fiber: 0; sodium: 77 mg; cholesterol: 223 mg; calories: 365

Source: Country Living magazine - December 1999


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