I know that when people hear that there is eggnog they just turn in disgust thinking of that yellow, slimy stuff that is sold in stores. But I make this eggnog every year for my open house and it is the hit of the evening!

This is not for those of you watching your cholesterol. This eggnog is cooked so there are no raw eggs and you can add your own choice of spirits or not to your cup of nog. It is sinfully rich and creamy and will convert ANYONE to eggnog. If you like, you can double this recipe but you may need two saucepans.

Ingredients:
½ gal of whole milk
6 whole eggs
1/8 teaspoon salt
1 ½ cups granulated sugar
½ tablespoon of real vanilla extract
¼ teaspoon ground cinnamon
1 pint of heavy whipping cream
Chocolate shavings for garnish

Instructions:
Heat milk in a large saucepan over medium heat but do not let it boil.

Beat eggs and salt at medium speed with an electric mixer until thick and pale, gradually adding sugar beating well. Gradually stir in about ¼ of the hot milk into the egg mixture then pour egg mixture into the saucepan. Cook over medium-low heat, stirring constantly until the mixture thickens about 25-30 minutes and reaches 160 degrees. Remove from heat, stir in vanilla and cool.

Before serving, beat whipping cream at medium speed with an electric mixer until soft peaks form. Gently fold in whipped cream into milk mixture. Sprinkle with cinnamon and chocolate shavings before serving.

If serving with alcohol, just pour the alcohol of choice into the cup then add eggnog. I serve it with Kahlua, (my favorite), Bailey’s Irish Cream, dark rum, bourbon or brandy.

If you have access to a high quality chocolate milk, you can substitute that for the regular white milk!