Eggnog with Nutmeg and Cinnamon Homemade eggnog is a world apart from the purchased stuff. You simply can't celebrate the season without a sip of eggnog. Ritchie concedes that store-made eggnogs are convenient, but says they're not nearly as tasty. Her recipe is simple. She shows how to whisk in the ingredients, the importance of heat to avoid curdling, and when to incorporate the brandy. Here, eggnog is topped with sweetened whipped cream and freshly ground spices. 1 or 2 whole nutmegs 1 cinnamon stick 12 egg yolks 4 cups milk 1 1/4 cups sugar 2 cups heavy cream 1/2 tsp. vanilla extract 1 1/2 cups brandy, Cognac, rum or bourbon Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside. In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool. In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside. Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10. Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005). From: blindcooks-bounce@xxxxxxxxxxxxx [mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Joyce Porter Sent: Sunday, January 04, 2015 8:13 AM To: blindcooks@xxxxxxxxxxxxx Subject: [blindcooks] Recipe Requested I would like an egg nogg recipe. I have tried to buy some but all stores seem to be out of it. Guess I waited too late so I'll just have to make some. Thanks a lot. Joyce