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      RECIPE TITLE "Christmas Egg Nog" recipe by chef Jamie Gwen, courtesy of HSN
    Excerpted from Chef Jamie's cookbook "So Much To Celebrate"

    yieldsServing Size: 12 time ---difficultyeasy


    6 eggs, slightly beaten
    2/3 cup granulated sugar
    Pinch of salt
    5 cups whole milk
    2 teaspoons vanilla extract
    1 cup rum
    2 cups heavy whipping cream
    Ground nutmeg, for garnish


    1. Combine the eggs, sugar, salt and milk in a 4 quart saucepan. Cook over low heat for 15 to 20 minutes, stirring constantly, just until the mixture coats the back of a spoon. Remove from heat and stir in the vanilla and rum.

    2. In an electric mixer, beat the cream until stiff peaks form. Gently stir 2 cups of the whipped cream into the eggnog mixture. Pour the eggnog into a heatproof punch bowl and drop the remaining whipped cream in mounds onto the eggnog. Sprinkle with nutmeg and serve.

    To serve a delicious pot of EGGNOG CAPPUCCINO add 2 cups of hot brewed coffee to the hot eggnog. Serve in mugs.


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