Pasadena Star News/December 27, 2005

Eggnog with Nutmeg and Cinnamon
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10


INGREDIENTS:
1 or 2 whole nutmegs 1 cinnamon stick 12 large egg yolks
4 cups whole milk 1-1/4 cups sugar 2 cups heavy whipping cream
1/2 teaspoon vanilla 1-1/2 cups brandy, Cognac, rum or bourbon



1 Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate nutmeg until you have about 1 teaspoon. In a spice grinder or coffee grinder reserved for spices, grind cinnamon stick. Set aside.
2 In a large saucepan, whisk together egg yolks, 2 cups milk and 1 cup sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from heat, stir in remaining 2 cups milk, and let cool.
3 In a bowl, using a handheld mixer or whisk, whip cream with remaining 1/4 cup sugar and vanilla until soft peaks form. Set aside.
4 Strain cooled milk mixture through a fine-mesh sieve and pour into a serving pitcher or small punch bowl. Stir in brandy. Serve eggnog in cups or glasses, topped with a dollop of whipped cream and a spinkle each of nutmeg and cinnamon.

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