Cooked Eggnog Recipe
- 12 eggs
- 1/2 cup white sugar
- 2 quarts milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
- Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.
