This is a great holiday treat. Using cooked the eggs instead of raw eggs as an ingredient. For a virgin eggnog, eliminate the bourbon and brandy and add more milk or cream to reach the desired consistency. This recipe might appear difficult, but it is easy. This nog can be made up to 24 hours in advance, just re blend before serving.
32 ounces of milk
16 ounces heavy cream
4 large egg yolk
3 tablespoons of sugar
2 tablespoons of flour
a dash of salt
1 teas vanilla
1/2 teas cinnamon
6 ounces rum
3 ounces Jack Daniels (bourbon)
3 ounces brandy
1/2 cup confectioners sugar
In a saucepan at high heat, heat half of the milk, (16 ounces) whisk constantly. As soon as it begin to boil, stir briskly and remove from heat. Cook until it the liquid is thickening , coating the spoon.
In a double boiler, whisk together the egg yolks, sugar, flour and salt. Whisking constantly. Pour in the hot milk. Remove the top of the double boiler and from the heat and place it in the freezer for 10 minutes, stirring every 2 minutes.
In a large mixing bowl place the liquid in and add all the ingredients except the confectioners sugar. Blend thoroughly. Now taste test the eggnog, adding the confectionary’s sugar until it is to the sweetness you desire. Chill for at least 2 hours.
Transfer to a punch bowl when ready to drink. Stir . You can add nutmeg or dollops of whipped cream to the bowl!
