Homemade Eggnog

It’s not too late to celebrate with the classic drink!

4 eggs, beaten
1 cups sugar
2 12 oz. cans evaporated milk
2 cups whole milk
1 teaspoon vanilla
Ground nutmeg to taste

In a saucepan, mix the eggs and sugar. Stir in the evaporated milk and the whole milk, vanilla and nutmeg. I used enough nutmeg leaned over to smell it, that it smells like nutmeg. It takes a good bit. Cook the mixture on medium low heat, stirring constantly with a wooden spoon. Keep cooking until it coats the spoon. Do not let it boil, be patient as it cooks.

Chill thoroughly before serving. I recommend making it at least 24 hours in advance, the flavors will set up more with some time.

Yields about a 1/2 gallon.

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