6 large eggs
1/3 cup (75 mL) liquid honey
1/4 tsp (1 mL) salt
4 cups (1 L) milk, divided
1 tbsp (15 mL) vanilla extract
In a heavy 2 qt. (2L) saucepan, whisk together eggs, honey and salt. Gradually add 2 cups (500 mL) milk. Cook and stir over medium-low heat for 12 to 15 minutes or until mixture coats back of spoon. (DO NOT BOIL) Pour into a large heatproof bowl; stir in remaining milk and vanilla. Place bowl over ice-water bath, stirring frequently until mixture is cool, about 15 minutes. Cover and refrigerate for at least 3 hours. When ready to serve, whisk in your favourite flavouring.
Makes 10 (1/2 cup/125 mL) servings.
*Flavouring suggestions to add to prepared, cooled eggnog:
Tip: Eggnog may be covered and stored in the refrigerator for several days. To serve, keep bowl of eggnog on ice and serve within 2 hours. For creamy Eggnog, fold in 2 cups (500 mL) whipped cream or whipped topping.