This recipe from our Holiday Celebrations 2009 special issue is a deliciously creamy, boozy toast to the new year. For a booze-free version, simply use milk instead of the spirits.
- Prep time 20 minutes
- Total time 3 hours
- Portion size 16 servings
Ingredients
Method
In large heavy-bottomed saucepan, whisk egg yolks with icing sugar until smooth. Whisk in milk and . cup of the cream; cook over medium heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil). Remove from heat.Stir in 3/4 cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled,about 30 minutes. Whisk in bourbon; cover and refrigerate for 2 hours. Transfer to punch bowl.
In separate bowl, beat remaining cream until slightly thickened; fold into eggnog. Sprinkle with nutmeg.
Nutritional facts per serving: about
- Sodium 47 mg
- Protein 6 g
- Calories 321.0
- Total fat 22 g
- Potassium 141 mg
- Cholesterol 265 mg
- Saturated fat 12 g
- Total carbohydrate 14 g
%RDI
- Iron 5.0
- Folate 14.0
- Calcium 11.0
- Vitamin A 2.0
