Recipe#9943

Title: Eggnog 09

From: sitm@ekx.infi.net 
 Newsgroups: rec.food.recipes 
 Date: 15 Dec 1996 05:29:10 -0700 
 Message-ID: CMM-RU.1.5.849985910.davidg@er7.rutgers.edu 

 Categories: beverages, holiday
       Yield: 1              
       6 lg egg; beaten
       2 c  Milk
     1/3 c  Sugar
       4 tb light rum
       4 tb bourbon
       1 ts vanilla
       1 c  whipping cream
       2 tb Sugar
       1    ground nutmeg
   In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar.  Cook and 
 stir over medium heat till mixture coats a metal spoon.  Remove from heat. 
     
   Cool quickly by placing pan in a sink or bowl of ice water and 
 stirring 1-2 minutes.  Sitr in run, bourbon, and vanilla.  Chill 4-24 hours. 
      
   At serving time, in a bowl whip cream and 2 tablespoons sugar till 
 soft peaks from.  transfer chilled egg mixture to a punch bolw.  Fold in 
 whipped cream mixture.  Serve at once.  Sprinkle each serving with nutmeg.  
 Makes about 10 (4oz) servings.                                              
      
                                                                         
      
   Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup        
 chocolate-flavored syrup into egg mixture before chilling.            
      
   Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon.    
 Increase milk to 2 1/4 to 2 1/2 cups.