Boozy Eggnog Without The Raw Eggs

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Cinnamon
  • 3/4 cup Granulated sugar
  • 1/2 tsp Nutmeg

• Dairy

  • 1 qt Heavy whipping cream

• Beer, Wine & Liquor

  • 3/4 cup Brandy
  • 1/4 cup Rum

Found on craftycookingmama.com

Description

Ingredients

• 4 large eggs
• ¾ cup granulated sugar
• 1 quart heavy (whipping) cream, divided
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¾ cup brandy (up to 1 cup)
• ¼ cup rum

Directions

• In a large saucepan, whisk together eggs and sugar.
• Whisk in 2 cups of cream.
• Cook over low/ med-low heat for approx 5-10 minutes. Stir constantly, do not allow mixture to boil, until the temperature just reaches 160°.
• Remove from heat immediately.
• Stir in cinnamon, nutmeg, remaining cream, brandy and rum.
• Pour into lidded bottles and jars and refrigerate.
• Eggnog needs at least a day, preferably two, to sit and allow flavors to blend before serving.
• Get your salmonella free eggnog drink on! Enjoy 🙂