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Holiday Eggnog

This classic Christmas beverage is so smooth and creamy that you can count on friends and family coming back for seconds! Our gang loves it sprinkled with nutmeg.
  • Total Time
    Prep: 15 min. + chilling Cook: 25 min. + cooling
  • Makes
    18 servings (about 3/4 cup each)

Ingredients

  • 12 eggs
  • 1-1/2 cups sugar
  • 1/2 teaspoon salt
  • 2 quarts milk, divided
  • 2 tablespoons vanilla extract
  • 1 teaspoon ground nutmeg
  • 2 cups heavy whipping cream
  • Additional whipped cream and nutmeg, optional

Directions

  • In a Dutch oven, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours.
  • When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, garnish with whipped cream and sprinkle with nutmeg.

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