Appears in Cook's Country December/January 2017
Grocery store eggnog doesn’t hold a cup to the real stuff.
WHY THIS RECIPE WORKS
Unlike grocery store eggnog, which is often watery and pumped full of sugar, our ideal nog is creamy (but not too heavy) and just a touch sweet. Cooking the eggnog resulted in a velvety texture and put to rest any safety concerns about serv...