Eggnog

This is a little late for Christmas, but maybe you want eggnog for New Years Day. Or maybe you just like it. Next year, I'll be trying a couple of different recipes, since after I had gone through the effort of making this, I discovered an article which stated that if consumed the same day, uncooked eggnog is safe, since only 1 in 20,000 eggs carries salmonella. This was good. I tripled this recipe, and had enough left over to make a batch of eggnog ice cream (thanks, Lori, again!) by just adding a bit more sugar, because ice cream can never be too sweet.

EGGNOG

6 well beaten eggs
2 cups milk
1/3 cup sugar
1/4 cup rum
1/4 cup bourbon
1 tsp vanilla extract
1 cup heavy cream
2 tbsp sugar

Cook the eggs, milk and sugar until it thickens, stirring constantly with a wire whisk. Don't let it boil, so the eggs don't scramble. Cool, preferable in a sink of ice water, to room temperature, and stir in the rum, bourbon and vanilla. Cool for 4 to 24 hours. Whip the cream and 2 tbsp sugar until soft, but not stiff, and fold into the egg mixture. Add grated nutmeg to taste (I used about 2 tsp), and serve immediately.