Print Eggnog-Cooked Recipe
4 Tablespoons Light Rum
4 Tablespoons Bourbon or brandy
1/3 Cup Sugar (for decoration)
1 Ground Nutmeg (optional)
1 Cup Heavy Whipping Cream or Half-& amp;-Half
1 Teaspoon Vanilla or peach nonfat yogurt
2 Cups Milk up to 1
6 Eggs beaten
1. In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar.

2. Cook and stir over medium heat till mixture coats a metal spoon.

3. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes.

4. Stir in run, bourbon, and vanilla. Chill 4-24 hours.

5. At serving time, in a bowl whip cream and 2 tablespoons sugar till soft peaks from.

6. transfer chilled egg mixture to a punch bowl.

7. Fold in whipped cream mixture. Serve at once.

8. Sprinkle each serving with nutmeg. Makes about 10 (4oz) servings.

9. Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup chocolate-flavored syrup into egg mixture before chilling.

10. Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon.