Eggnog! :-D (Note: non-alcoholic)

<sighs...> yep, still awake.

     So, everyone loves eggnog, right?  (Ok, so maybe the lactose intolerant have mixed feelings about it... at best... but work with me here, wouldja?)

     This one came from a bunch of different recipes online.  I had picked bits and pieces from among them, and settled on a yummy-sounding average-ish mix of the lot.  I was right: it turned out delicious; a rich, creamy, truly taste bud titillating drink.  (Hmm, haven't made it in a while--gonna have to rectify that!).

     Note:  the spices tend to settle to the bottom, so you'll probably have to re-mix it gently (to minimize frothing) whenever you serve any of it (unless you serve it all out, at the get-go).

     I'm a massive dairy-fiend, so my goal in the eggnog was to actually have eggnog, hence the total lack of alcohol in it.  I have nothing against alcohol, I just don't see a point in ruining perfectly good 'nog, y'know?  If you come up with a tasty alternative w/ alcohol in it, then feel free to post it in a comment!  ("Hmm" again: that assumes that the comments permit sufficient space for it... I don't know yet.)   :-)

Eggnog   (makes 5/8 gal = 2.5 qts = 5 pts = 10 cups [>1/2 gal])


2 large eggs
1½ cups sugar
½ teaspoon salt
2 x 1 quart milk (1 quart here and another quart later)
  --  OPT: substitute sweetened condensed milk to taste
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1½ teaspoons rum extract
1½ teaspoons vanilla extract
nutmeg, cinnamon, allspice, mace (online = ½ tsp each, but I do it “to taste”)
This is when the SECOND quart of milk comes in
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2 cups heavy whipping cream


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In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.  Gradually stir in 1 quart milk and cook over low heat, STIRRING CONSTANTLY (i.e.: NONSTOP = CONTINUOUSLY), until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170*F to 175*F [a setting of maybe ~2-3, on an electric stove], but do NOT BOIL or else it will curdle).

     Pour the resulting custard into large bowl; stir in rum & vanilla extracts, ½ teaspoon each of ground nutmeg/cinnamon/allspice/mace, and remaining milk.  Cover and refrigerate until well chilled, about 3 hours.

     To serve: in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form.  With wire whisk, gently fold whipped cream into custard mixture.

     Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg.