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EggNog-Cooked

6 lg eggs, beaten
2 c milk
1/3 c sugar
4 tb light rum
4 tb bourbon
1 ts vanilla
1 c whipping cream
2 tb sugar
1 ground nutmeg

In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook
and stir over medium heat till mixture coats a metal spoon. Remove
from heat.

Cool quickly by placing pan in a sink or bowl of ice water and
stirring 1-2 minutes. Sitr in run, bourbon, and vanilla. Chill
4-24 hours.

At serving time, in a bowl whip cream and 2 tablespoons sugar till
soft peaks from. transfer chilled egg mixture to a punch bolw.
Fold in whipped cream mixture. Serve at once. Sprinkle each
serving with nutmeg. Makes about 10 (4oz) servings.


Chocolate Eggnog: Prepare as above, except stir 1/4 to 1/3 cup
chocolate-flavored syrup into egg mixture before chilling.

Nonalcholic Eggnog: Prepare as above, except omit rum and bourbon.
Increase milk to 2 1/4 to 2 1/2 cups.

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