One year for my birthday, a very thoughtful friend gifted me this fabulous recipe along with a nutmeg grater, and some nutmeg. This may seem like an unusual gift for a May birthday, but I was thrilled. Sheri knew me well–it was perfect for several reasons! First of all, she knew how I treasure a great recipe, plus a new kitchen gadget will always excite me and last but not least I LOVE traditions! I could hardly wait for Christmas to arrive that year so I could present this special treat to my family on Christmas Eve along with our traditional menu of Chicken a la King. Of course my family loved it and new tradition was born! We have been serving it on Christmas Eve ever since! I think our favorite part is that you serve it in a frosty cold punchbowl full of vanilla bean ice cream scoops! AMAZING!! We look forward to it all year and there is never any leftovers! This really is very easy to make and trust me–your family will LOVE it!
For more of our Christmas Traditions go here.
And I would LOVE to hear about your favorite traditional recipes or activites for Christmas!
- 2 qts milk (divided)
- 1 qy half and half
- 4 eggs, well beaten
- 1 can sweetened condensed milk
- ½ tsp salt
- 3 tsp vanilla
- Fresh Nutmeg
- Vanilla Bean icecream (1/2 gallon)
- Blend eggs and 1 qt milk in blender. Scald (let it reach 180 on a candy thermometer while stirring constantly) Cool and then put in fridge overnight to chill.
- Several hours before serving, put punchbowl in freezer. Combine in large container the chilled milk and eggs mixture, 1 additional qt of milk, 1 qt half and half, vanilla, salt, sweetened condensed milk and sprinkle with FRESH grated nutmeg. Chill in fridge.
- When ready to serve, take chilled punchbowl out of freezer and scoop vanilla bean ice cream in rounded scoops in bottom of bowl. Pour eggnog over ice cream. Generously sprinkle on more freshly grated nutmeg andserve. ENJOY this yearly indulgence:)