Rum Eggnog

This traditional holiday drink is saved from raw-egg problems by cooking the custard.

4 eggs
½ cup sugar
3 cups milk
1 teaspoon vanilla extract
½ cup rum
½ teaspoon freshly grated nutmeg
1 cup heavy cream

Makes 6 cups
Total preparation time: 3 hours 45 minutes 

• In a saucepan, beat the eggs and sugar until creamy.
• In a second saucepan over low heat, heat 2 cups of the milk until hot.
• Slowly add to the egg mixture, stirring continuously.
• Cook over low heat, stirring, for 15-20 minutes or until the mixture reaches 170°F and has thickened.
• Stir in the remaining milk, vanilla, rum, and half the nutmeg.
• Chill 3 hours.

Step 2

• In a medium bowl, beat the cream until soft peaks form.
• Fold into the milk mixture.
• Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.