Eggnog with nutmeg and cinnamon

Serves 8 people

Ingredients

2 tsp. nutmeg

2 tsp. cinnamon

12 egg yolks

4 cups milk

1 1/4 cups sugar

2 cups heavy cream

1/2 tsp. vanilla extract

1 1/2 cups brandy, Cognac, rum or bourbon

Instructions

1. In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.
2. In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.
3. Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon.

Source: Recipe adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan.

More delicious food for parties

Party trends & tips Party themes Great appetizers Entrees & sides Fancy desserts Cocktails & drinks