Holiday Egg Nog

Ingredients

• 12 large eggs
• one 12-oz container of Domino Quick Dissolve Superfine Sugar
• ½ teaspoon salt
• 1 half-gallon of Maple Hill Creamery Organic Whole Milk, divided
• 2 tablespoons of McCormick Extra Rich Pure Vanilla Extract (a/k/a “Small Batch”)
• 1 teaspoon of McCormick Gourmet Organic Ground Nutmeg
• 1 pint heavy (whipping) cream
• Additional nutmeg, optional

Instructions

1. In a heavy saucepan, whisk together eggs, sugar and salt.
2. Gradually add 4 cups milk.
3. Cook and stir over low heat until a thermometer reads 160°-165°, 30-35 minutes.
   Do not allow to boil.
4. Immediately transfer to a large bowl.
5. Stir in vanilla, nutmeg and remaining milk. 
6. Place bowl in an ice-water bath, stirring until milk mixture is cool.
   (If mixture separates, process in a blender until smooth.) 
7. Refrigerate, covered, until cold, at least 3 hours.
8. To serve, beat cream until soft peaks form.
9. Whisk gently into cooled milk mixture.
10. If desired, sprinkle with additional nutmeg before serving.

Tips

• Eggnog may be stored, covered, in the refrigerator for several days.
  Whisk it before serving.
• If you’re entertaining the 21-and-over crowd, spike this easy eggnog recipe with bourbon or dark rum.