This morning, Jennifer from our Bear Swaps show, passed along her eggnog recipe! Good stuff.

Here are the details from Jennifer.

Here’s my eggnog recipe, friends!

Modified from this recipe from Taste of Home: https://www.tasteofhome.com/recipes/old-fashioned-eggnog/

Equipment you need:
* a 3- or 4-quart heavy-bottomed sauce pan
* a whisk
* a large heat-safe bowl that can hold at least 12 cups of hot liquid
* an immersion blender
* food thermometer (instant read or candy – whatever you have)

Ingredients:
* 12 large eggs
* 1 cup dark maple syrup (what was formerly called Grade B)
* 1/2 tsp. salt
* 1 vanilla bean (or two tsp. vanilla extract)
* 8 cups milk (whole or 2%) – divided
* At least 1 tsp. of freshly ground nutmeg
* 2 cups heavy whipping cream (if serving in a punch bowl; skip if you’re bottling as gifts)

Method:
* In the saucepan, combine eggs, maple syrup, salt, scraped-out insides of the vanilla bean (if using extract, add it in the next step), and 4 cups of the milk. Use the immersion blender to combine thoroughly. Begin cooking over a low heat, stirring constantly with the whisk, until the thermometer reads 160°-170°. DO NOT BOIL. If at any point, the mixture begins to curdle, just hit it again with the immersion blender to keep it smooth and creamy.
* Transfer hot mixture to the large heat-safe bowl. Add the nutmeg and the rest of the milk (and vanilla extract, if using). Hit it again with the immersion blender for a few minutes to ensure there are no lumps or curdles and it’s all still smooth and creamy. This also helps it to cool down more quickly.
* Refrigerate, covered, until cold.
* To serve: If bottling, use a funnel and ladle to fill your bottles. If serving in a punch bowl, fill the punch bowl with eggnog. Beat the whipping cream until soft peaks form. Add the whipped cream on top of the punch bowl and sprinkle with additional nutmeg.
* Enjoy in small servings. You will be tempted to enjoy a large serving, but don’t do it: it is very rich and you’ll accidentally make yourself sick.