Eggnog
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I'm not sure how Daddy made eggnog when I was little, but it was so darned good! That was before they started selling it at the grocery store. He didn't put any whiskey or brandy in his, but I like this recipe with alcohol included!  You can, of course, leave it out.
8 - 10 whole eggs
2 cups sugar
2 cups half-and-half
2 cups heavy cream
1 teaspoon freshly grated nutmeg plus more for garnish
1 teaspoon vanilla
1/4 cup bourbon whiskey (optional)
1/4 cup brandy (optional)
Topping:
6 egg whites
1/4 teaspoon nutmeg


Serves eight.

  1. In a large saucepan, beat together the whole eggs (not the 6 egg whites) and sugar. Stir in the half-and-half. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon.
  2. Remove from the heat and stir in the cream, nutmeg, vanilla, bourbon, and brandy. Cool, then cover and refrigerate until ready to serve.
Topping:
  1. Just before serving, beat the egg whites in a large bowl with an electric mixer on high speed until stiff peaks form. Gently either fold them into the eggnog or put them on top after pouring into cups. Pour into cups and sprinkle with nutmeg.

Servings: 8