Eggnog

So, it's Christmas time and you're far from home. What could be better (besides plane tickets) than a nice tall glass of eggnog!

I liked to use a cooked version just to be safe. I used this recipe from allrecipes.com (also posted below). Each time it ended up being a little different, so experiment with it!

My husband loved it so much that I made three or four triple batches (picture above). I saved all of the milk containers, washed them, and stored the eggnog in them.

Ingredients

• 6 eggs, beaten
• 2 1/4 cups milk
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 teaspoons white sugar
• 1 pinch ground nutmeg

Directions

1. In a large saucepan, combine the eggs, milk and 1/3 cup sugar. Cook and stir over medium heat until mixture coats a metal spoon.
2. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in the vanilla. Chill 4 to 24 hours.
3. Before serving, whip the cream and 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture and serve at once. Sprinkle each serving with nutmeg.

Katelyn's Note: I did not use any nutmeg. I did use a rum flavor that my husband LOVED

Where to buy Whipped Cream? Any mart or costco should have cream that you can whip into whipped cream. If it is in Korean, it might look like this (상크림). If you have never whipped cream, don't get discouraged! Add a little sugar and keep going : )