50+ Friends Club Cookbook -- Beverages -- Holiday Eggnog

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Holiday Eggnog

From the Kitchen of: bowling minnie

6 egg yolks

3/4 cup sugar

1 tbsps. vanilla extract

1/4 tsp. freshly grated nutmeg

4 cup milk

1 (12-oz) can evaporated milk

1 (14-oz) can sweetened condensed milk

1/2 cup dark rum

1/4 cup brandy

1/4 cup praline liqueur

sweetened whipped cream

freshly grated nutmeg

Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, vanilla, and 1/4 teaspoon nutmeg, beating well.
Place 4 cups milk in a large saucepan over medium-low heat. Gradually add egg yolk mixture, and cook, stirring constantly with a wire whisk, until mixture reaches 165 degrees. Remove from heat, and let cool. Stir in evaporated milk and sweetened condensed milk. Gradually add rum. Cover and chill mixture thoroughly.
Add brandy and praline liqueur to eggnog just before serving. Top each serving with whipped cream, and sprinkle with freshly grated nutmeg.

Yield: 9 cups.

Beat egg yolks until they appear lemon colored. A smooth egg yolk mixture will blend easily into the hot milk.

The temperature of the cooked egg mixture should read 165 degrees with an instant-read thermometer.