Eggnog ingredients:
|
|
-Sue Woodward |
| 6 |
large |
Egg Yolk |
| 3/4 |
cup |
Sugar |
| 2 1/2 |
cup |
Milk, divided |
| 3/4 |
cup |
Jim Beam Kentucky Straight |
|
|
Bourbon whiskey |
| 1 |
tsp. |
vanilla |
| 1/4 |
tsp. |
Nutmeg |
Eggnog preparation:
1. Beat egg yolks and sugar in med. saucepan.
2. Slowly beat in 2 cups of the milk.
3. Cook over med. heat, stirring frequently, until thermometer registers 150°F or mixture coats the back of a metal spoon.
4. Remove from heat; strain into pitcher.
5. Stir in remaining milk, jim beam, vanilla, and nutmeg.
6. Cover and chill at least 8 hrs. Or overnight.
7. Sprinkle with additional nutmeg.
8. Makes 6 to 8 servings.