Eggnog

• 375 ml brandy
• 375 ml light rum
• 375 ml spiced rum
• 187 12 ml apple jack
• 15 Egg Beaters egg substitute (pasturized or homogenized)
• 20 tablespoons sugar
• 12 teaspoon salt
• 8 cups whole milk
• 2 tablespoons vanilla extract
• 1 teaspoon fresh nutmeg, plus extra for garnish
• 1 cup heavy cream, whipped to soft peaks (after chilled)

1. Whisk beaters, sugar, and salt in heavy sauce pan (off heat).
2. Stir in milk, 1/2 cup at a time, blending well after each addition.
3. Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
4. Pour custard through sieve into a large bowl.
5. stir in liquor, vanilla, grated nutmeg.
6. cover with plastic and refrigerate until well chilled.
7. Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
8. Garnish w/ extra nutmeg.

brandy, light rum, rum, apple jack, egg beaters, sugar, salt, milk, vanilla, fresh nutmeg, heavy cream

Taken from www.food.com/recipe/eggnog-406111 (may not work)