Cookbook

Eggnog

This is a recipe that I made with my hubby in mind for our 12 Days of Christmas {Goodies} link-up. He LOVES Eggnog. This version is not only allergy-friendly, but also can be diabetic friendly. It also involves cooking the eggs like you would with a custard, so it's very safe to consume unlike the traditional non-cooked versions.

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READY IN	2 Hr 15 Min
COOK TIME	15 Min	SERVINGS	12

MEAL/COURSE Drink

SEASON/OCCASION Christmas

COOKING METHOD Stove-Top

DIETARY NOTES Wheat/Gluten-free, Make-Ahead, Nut-free, Blogger

Place the eggs, sugar/sugar substitute and salt into a large pot and whisk until light colored and frothy.
Whisk in 2 Cups of the milk until thoroughly blended. (Note: You can use any percent milk (skim, whole, 2%, etc.). The more milk fat you have, though, the thicker your custard will be. You could even make this with half and half or whipping cream or a mixture of all of the above, if desired, but those choices are not always allergy-friendly, so use those with caution.)
Place the pan over medium heat, continuing to stir until the mixture thickens and coats the back of a wooden spoon; about 5 minutes.
Remove mixture from the heat and allow to stand 5 minutes.
Stir in the remaining 6 Cups of milk, vanilla extract and nutmeg.
Refrigerate for at least 2 hours to cool thoroughly before serving.
Serve as is or topped with sweetened whipped cream and/or nutmeg sprinkled on top of individual servings.