Aunt Nixies Eggnog Has Alcohol Food

AUNT GRACE'S EGGNOG

Steps:

• In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.

NON-ALCOHOLIC EGGNOG

Steps:

• Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream and milk, and beat again until just combined.
• Fill a large jug with ice, then strain in the eggnog mixture. Stir gently until the outside of the jug feels cold, then pour the eggnog into tumblers to serve.

AUNT NIXIE'S EGGNOG: HAS ALCOHOL

Steps:

• Start with the egg whites. Begin to beat the egg whites to soft peaks. Add 1/3 cup of the sugar and continue beating until the are stiff peaks. Set this aside.
• In another bowl, beat the whipping cream and 1/3 cup sugar until the sugar is completely dissolved. Set this aside.
• In the large mixer bowl, put in the 6 egg yolks and last 1/3 cup sugar, nutmeg, and a pinch of salt. Beat until they lighten in color and the sugar is completely dissolved.
• Slowly add the bourbon to the egg yolk mixture, beating the whole time to encorporate.
• Next add the quart of milk to the egg/bourbon mixture and beat until well mixed.
• Add the whipping cream mixture, and beat until mixed.
• Last add the egg white mixture, and beat until everything is all mixed together.
• Put in a covered pitcher and chill before serving.