Heat Milk, Cream and Nutmeg over medium heat until steaming.
Turn down to low to keep warm.
Whisk the egg yoks and sugar in a separate saucepan until
smooth. Cook over low heat, whisk constantly until mixture
coats a spoon about 25 minutes. Remove from heat and
gradually mix in the warm milk mixture. Let cool 30 Minutes
Transfer the eggnog to a pitcher, cover and refrigerate until cold
or over night. Serve over 1 to 2 tbs bourbon.
Originally Submitted
8/22/2015
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