Aunt Grace’s Eggnog

Directions

• In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan.
• Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl.
• Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold.
• In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.