• Servings: 12
• 12 eggs
• 1/2 cup white sugar
• 2 quarts milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg

1. Place the eggs and sugar into a pan, and whisk until light colored and frothy.
2. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes.
3. Remove from the heat, and allow to stand 5 minutes. Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg.
4. Refrigerate at least 2 hours to cool thoroughly before serving.
5. Serves 12

This is a rich and creamy egg nog that is an alternative to traditional egg nog because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party. Makes 1 punch bow full.