Cousin Eddie’s Eggnog by Boomers & Beyond Magazine Ingredients • 2 cups milk • 1/2 tsp ground cinnamon, plus more for garnish • 1/2 tsp ground nutmeg • 1/2 tsp pure vanilla extract • 6 large egg yolks • 1/2 cup granulated sugar • 1 cup heavy cream • 1 cup bourbon or rum (optional) • whipped cream for serving Directions Combine milk, cinnamon, nutmeg, and vanilla in a small saucepan over low heat and slowly bring the mixture to a low boil. Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in colour. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined. Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. Remove from heat and stir in heavy cream and the alcohol if you choose to. Refrigerate until chilled. When ready to serve, garnish with whipped cream and cinnamon.
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CHRISTMAS IN PORT STANLEY – 14 – HOLIDAY COOKBOOK
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