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christmas
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how do you make egg-nogg
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Ingredients
A dozen egg yolks
1 1/2 cup sugar
1/2 tsp. nutmeg
2 Tbs. vanilla
1 pint heavy whipping cream
1 quart half-and-half
1. In a pan off the fire, whisk the eggs with the sugar, nutmeg, and vanilla until creamy-looking. Then whisk in the cream and half the half-and-half until blended in.
2. Heat over very low fire while stirring. Look for a temperature of 175 on a meat thermometer. Don't overheat or cook longer than needed to reach this temperature.
3. Remove from the heat and add the half-and-half. Refrigerate.
4. If you'd like to add something interesting to this (i.e. brandy, Bourbon, or dark rum), about a cup of the stuff should be about right. Serve with some more nutmeg (freshly grated, if possible) over the top.)
Makes 16-20 servings.
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