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Capital Eggnog

Photo: Ralph Anderson; Styling: Buffy Hargett
Hands-on time 35 mins
Total time 4 hrs, 5 mins
Yield Makes 9 cups
Trim the tree and get in the holiday spirit with a cup of homemade Capital Eggnog. No other drink quite epitomizes the holidays like eggnog. Cheers! 

Ingredients

  • 6 cups milk
  • 2 cups heavy cream
  • 1/8 teaspoon ground nutmeg
  • 12 pasteurized egg yolks
  • 2 cups sugar
  • Praline or bourbon liqueur (optional)
  • Freshly ground nutmeg

How to Make It

  1. Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°). Reduce heat to low. Whisk together egg yolks and sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes). Whisk milk mixture into egg mixture. Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass, if desired. Top with eggnog. Sprinkle with freshly ground nutmeg.