Eggnog Punch Bowl

By criscrossqz

Honeymom always made this at Christmas. It's made with cooked eggs, so healthier (most recipes have raw egg) ~ Honeymom always floated scoops of vanilla ice cream AND whipped cream on top ~ offer Rum and/or Brandy on the side. ... This is much lighter than the storebought type. Even if you hate the kind in the carton, you'll LOVE this!! No fair counting calories or watching your cholesterol with this!

Ingredients

• 6 eggs
• 1/2 – 1 cup sugar (start with 1/2 cup & add more per taste)
• 2 cups milk
• 2 cups whipping cream or half-and-half
• 1-1/2 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1/4 – 1/2 tsp nutmeg (depending on your taste)
• vanilla ice cream and/or fresh whipped cream
• Rum and/or Brandy

Details

Servings 12

Preparation

Step 1

In large stockpot (to hold 2 qts) ~ beat/whisk eggs and sugar until smooth; whisk in milk. Cook over medium low heat, whisking/stirring frequently (be careful not to scorch bottom of pan). Cook until thick enough to coat a metal spoon (160 on food thermometer). Remove from heat. Slowly add the whipping cream (half & half), while whisking together until smooth. Add vanilla, cinnamon & nutmeg and combine until mixed well. Carefully (it will be hot) taste and adjust sweetness (add more sugar if necessary); add more nutmeg too if desired. Pour into pitcher; cover and refrigerate until thoroughly chilled (several hours or overnight). Can serve in pitcher or punch bowl ~ Garnish with scoops of vanilla ice cream and/or dollops of fresh whipped cream. Can also sprinkle a little nutmeg on top. Serve RUM or BRANDY on the side for guests to add their own.

Makes 6 cups ~ keeps about 3 days in the refrigerator