Makes 6-6oz drinks with 10mg per drink
Wonderful but very rich, eggnog is best served in small portions. Though good hot or cold, I always serve it hot in the winter. This can be made a day ahead of time and kept in the refrigerator.
1 large egg
1/2 cup sugar
1/4 teaspoon salt
1 quart (4 cups) milk
1 tablespoon good vanilla extract
½ teaspoon ground nutmeg, plus additional freshly grated nutmeg for serving
1 cup heavy cream
8 Azuca Sugar Sticks
In a heavy 4-quart saucepan, with a wire whisk, beat the egg, sugar and salt until well-blended.
Stir in the milk. Cook the mixture over low heat, stirring constantly, for about 25 minutes, or until it thickens and coats the back of a spoon. Be careful not to boil the mixture, or it will curdle.
Pour the mixture into a large bowl. Stir in the vanilla extract, 1/2 teaspoon ground nutmeg and the heavy cream. Cover the egg nog and refrigerate it overnight.
Shortly before serving, warm the eggnog in a 4-quart saucepan until steaming hot but not boiling. Be careful not to boil it, or it will curdle.
Pour the warm egg nog into mugs, and sprinkle each serving with a little freshly grated nutmeg.