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Homemade Eggnog

It’s that time of year again and nothing brings the holiday cheer like a little homemade eggnog. Now, there are several ways to make ‘nog, but we think you’ll find this recipe fast, easy and with just the right amount of zing.</br></br><strong>The Basic Tools</strong></br></br><strong></strong>- Medium <a title="Saucepans" href="http://www.atgstores.com/sauce-saute-pans_3296.html" target="_blank">saucepan</br></a>- <a title="Mixing Bowls" href="http://www.atgstores.com/mixing-bowls_2286.html" target="_blank">Mixing bowls</br></a>- Whisk</br>- <a title="Mixers" href="http://www.atgstores.com/mixers_3282.html" target="_blank">Mixer</br></a>- <a title="Strainers" href="http://www.atgstores.com/strainer-colanders-and-strainers-coo_2821_oa0217971.html?linkloc=catheader&amp;gpid=764364" target="_blank">Strainer</a></br></br><strong>The Ingredients</strong></br></br><strong></strong>- 4 eggs</br>- 3 ounces rum</br>- 1 pint whole milk</br>- 1 cup heavy cream</br>- 1/3 cup sugar</br>- 1 tsp. vanilla</br>- 1 tsp. salt</br>- 2 tsp. ground nutmeg, divided</br>- 6-8 cinnamon sticks</br></br><strong>The Method</strong></br></br>1. First, separate the yolks from the whites of your eggs and set the whites aside. Beat the yolks until smooth, then add the sugar and set it aside. In your saucepan, bring the cream, milk, salt and half the nutmeg to a boil, lower the temperature, and then add the yolks to the mixture.</br></br>2. Cook the mixture until it reaches 160ºF, between 15-25 minutes. Use a thermometer for accuracy and be sure not to let it rise to a boil or the eggs will overcook. Remove it from the heat and pour the mixture through a strainer. Next, stir in the rum and vanilla and set it in the fridge to cool for at least two hours.</br></br>3. Returning to the egg whites, use your mixer to whip them into soft peaks. Add the additional sugar and whip more until the peaks start to stiffen. Whisk the egg whites into the chilled mixture.</br></br>4. BONUS: You may want to use more heavy cream to make whipped cream to top the eggnog when you serve it. Whisk a cup of heavy whipping cream with two tablespoons of sugar until you get stiff peaks. Add a scoop to the top of each cup, garnish with a cinnamon stick and sprinkle with the leftover nutmeg to make it look pretty.</br></br>We hope this recipe is a hit at your house over the holidays.
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