PEPPERMINT EGGNOG
Print RecipeIngredients
- 2 cups whole milk
- ½ cup heavy cream
- 6 eggs
- 1 pinch salt
- ½ cup sugar
- ½ cup bourbon
- 1 tablespoon vanilla extract
- ½ teaspoon nutmeg
- 1 can whipped cream, optional for garnish
Instructions
Heat milk and heavy cream in a saucepan over low heat. In a separate bowl, beat eggs and a pinch of salt until thick. Add sugar to the egg mixture and beat well. Gradually stir in heated milk to egg mixture until all milk mixture has been added. Cook entire mixture over low heat, stirring constantly until the mixture completely thickens (about 15 minutes). Stir in bourbon, vanilla extract and nutmeg. Remove from stove and cool. Refrigerate until serving. Serve in individual cups topped with whipped cream and sprinkled with nutmeg.
