Top-Rated Recipe, December 2001
AUNT KAT'S CREAMY EGGNOG
Makes 3 quarts
1 quart milk
HEAT milk in a large saucepan over medium heat. (Do not boil.)
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup to 1 1/2 cups bourbon*
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg, divided
1 quart whipping cream
BEAT eggs and salt at medium speed with an electric mixer until
thick and pale; gradually add sugar, beating well. Gradually stir
about one-fourth of hot milk into egg mixture; add to remaining hot
milk, stirring constantly.
COOK over medium-low heat, stirring constantly, 25 to 30 minutes or
until milk mixture thickens and reaches 160°.
STIR in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat,
and cool. Cover and chill up to 2 days.
BEAT whipping cream at medium speed with an electric mixer until
soft peaks form. Fold whipped cream into milk mixture. Sprinkle with
remaining 1/4 teaspoon nutmeg before serving. Prep: 10 min., Cook:
*1 1/2 to 2 cups milk may be substituted for bourbon.
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