Cathy's Amazing Eggnog
*This recipe should be made 24 hours in advance.
- 4 eggs separated
- 1/2 teaspoon salt
- 8 cups milk
- 1/2 teaspoon nutmeg (plus a few more shakes if desired)
- 1/2 teaspoon cinnamon
- 2 teaspoons vanilla
- 2/3 cup plus 6 Tablespoons sugar, divided
- optional- 1/2 pint whipping cream or whipped cream
beat 2/3 cups sugar into egg yolks, add salt and milk. cook over low heat until scalded. COOL.
beat egg whites until foamy. add nutmeg, cinnamon, vanilla and 6 tablespoons sugar. fold egg white mixture into milk until blended.
optional: add 1/2 pint whipping cream after you fold in the egg white mixture (this is what I do) or fold in whipped cream just before serving.