Eggnog – a seasonal favorite that works all year

My brother gave me this recipe for homemade eggnog and wow, it is fabulous. I usually make it for New Years Eve, even though the most I ever do is have a bonfire in the back yard to celebrate, along with a bottle of Veuve Cliquot, naturally. :-) I use Stevia instead of the sugar that is called for, so I’ll give you the amounts for both. I don’t usually add the alcohol, but it does make for a tasty treat it you do. You’ll want to double, triple of quadruple this recipe depending on your crowd. And just why is it we don’t enjoy this all year? :-r

6 beaten egg yolks
2 cups milk
1/3 cup sugar or 20-30 drops liquid Stevia (experiment!)
1 tsp. vanilla

1 cup whipping cream
2 tbsp. sugar or 10 drops Stevia
nutmeg to taste

Cook egg yolks, milk and sugar (add Stevia after cooking if you’re using it) over medium heat until mixture just coats a metal spoon. Remove from heat and place pan in a sink or bowl of ice water and stir for 2 minutes. Stir in vanilla, and alcohol if desired. Cover and chill for at least 4 hours and up to 24 hours.

Just before serving, in mixing bowl whip the cream and the 2 tbsp. sugar or 10 drops Stevia until soft peaks form. Transfer chilled egg mixture to a punch bowl, fold in whipped cream and beat with a whisk if lumpy. You can hold back some of the whipped cream for topping if desired. Sprinkle each serving with nutmeg. Makes about 10 4-oz. servings of very thick eggnog. Yum!

 

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