eggnog-jarecky-200788.json

{
    "directions": [
        "In a 4- to 5-quart heavy saucepan with an electric mixer beat together half-and-half, cream, sugar, and yolks until combined well. Cook mixture over moderate heat, continuing to beat, until slightly thickened and a thermometer registers 170\u00b0F, about 7 to 10 minutes, and remove pan from heat. Continue to beat mixture until slightly cooled and stir in vanilla and nutmeg. Transfer eggnog to a bowl and chill, covered, at least 8 hours and up to 2 days.",
        "Just before serving, thin eggnog with milk to desired consistency. Serve eggnog with rum or brandy on the side for guests to add to taste."
    ],
    "ingredients": [
        "4 cups half-and-half",
        "1 cup heavy cream",
        "3/4 cup sugar",
        "7 extra-large egg yolks",
        "1 tablespoon vanilla",
        "Freshly grated nutmeg to taste",
        "About 1 cup milk to thin eggnog",
        "Accompaniment if desired: dark rum or brandy"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Non-Alcoholic",
        "Egg",
        "Christmas",
        "Spice",
        "Winter",
        "Christmas Eve",
        "Party",
        "Nutmeg",
        "Gourmet",
        "Drink"
    ],
    "title": "Eggnog Jarecky",
    "url": "http://www.epicurious.com/recipes/food/views/eggnog-jarecky-200788"
}