Bourbon Christmas cake

I came up with this years ago because all the commercial brands are too sweet and fake tasting for me. Basically, it’s a thin crème anglaise (stirred custard).

The lightly-whipped cream finish is what makes it work.eggs, 4 lgsugar, 3/4 c (divided)nutmeg, 1-1/2 tsp (divided)salt, 1/4 tspmilk, 5 c (divided)vanilla extract, 1 tspbourbon, 2 tbsp (or dark rum, southern comfort, amaretto, etc.)heavy cream, 1 c (divided).

Beat eggs; blend in sugar (reserving 2 tbsp for Step 3), salt, 1 tsp nutmeg and 2 c milk. Measure out another 1 c milk.Cook egg mixture over a heat diffuser or double boiler, stirring constantly, until lightly thickened, 170 to 175 degrees. Remove from heat and stir in third cup of milk. Pour into a two-quart bottle. Add vanilla, liquor, 1/2 c cream and remaining 2 c milk.

Chill overnight, stirring occasionally for the first few hours.When ready to serve, whip remaining 1/2 c heavy cream with remaining 2 tbsp sugar until thick and frothy but not stiff; stir into eggnog. Sprinkle servings with a dash of nutmeg.

Makes about 1‑3/4 qt.Extra Rich: For an even richer eggnog, increase eggs to six. Reduce milk to 4 c and increase cream to 1-1/2 c. (I reserve this version for Christmas eve.)


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