This classic holiday beverage is sinfully rich,
thick, and delicious. Our recipe uses rum extract, but many folks prefer to spike their
eggnog with the real thing. The recipe makes 2-3 servings; to serve a crowd you can
multiply it, make it through the chilling stage, and then quickly finish it by adding the
extract (or rum), whipped cream, and nutmeg.
2 eggs
1/4 c sugar
Dash salt
2 c milk
1 tsp rum extract
1/2 c whipping cream, beaten until stiff
Nutmeg
Beat eggs, sugar, and salt in top of double boiler or heavy pan. Add milk; mix and cook,
stirring frequently, until mixture barely coats a metal spoon. Chill.
Stir in extract. Fold in stiffly beaten whipping cream. Pour immediately into glasses and
add a dash of nutmeg. |
