I discovered this decadent recipe in an old cookbook. I tweaked it just a little and ended up with a very fattening, but well worth the calories, beverage. 4 c Half & Half 1 c Sugar 11 lg. Egg Yolks, room temperature 1 tsp Vanilla 2 c Heavy Cream 1 tsp Nutmeg Liquor of Choice […]
I discovered this decadent recipe in an old cookbook. I tweaked it just a little and ended up with a very fattening, but well worth the calories, beverage.
4 c Half & Half
1 c Sugar
11 lg. Egg Yolks, room temperature
1 tsp Vanilla
2 c Heavy Cream
1 tsp Nutmeg
Liquor of Choice (preferably dark rum or brandy)
Cinnamon Sugar
In a large double boiler, stir together half & half & sugar.
Whisk in egg yolks.
Whisk until a light custard forms – DO NOT BOIL.
Remove from heat & let cool.
Refrigerate over night.
Whisk in vanilla & cream.
Stir in nutmeg.
Dip the rims of your serving glasses in water & then in the cinnamon sugar.
If spiking your eggnog, put a jigger of liquor into each glass.
Fill with eggnog & put a dash of nutmeg on the top.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.