A velvety smooth eggnog, a traditional wintertime holiday beverage.

Velvet Eggnog

6 fresh egg yolks
1/4 cup granulated sugar
7 cups milk
2 teaspoons vanilla extract
1/4 teaspoon salt
6 fresh egg whites*
1/4 cup granulated sugar
2 cups whipping cream, whipped
Toasted, flaked coconut or ground nutmeg

1. In large mixer bowl beat egg yolks until foamy.
2. Beat in 1/4 cup sugar until thick and lemon colored.
3. In large saucepan heat milk until bubbly; remove from heat.
4. Stir 1 cup milk into yolks; return all to saucepan. Cook and stir for 2 minutes. Stir in vanilla and salt. Cover; chill.
5. In large mixer bowl beat egg whites until foamy. Beat in 1/4 cup sugar; beat until stiff peaks form.
6. Fold whites and whipping cream into yolk mixture. Sprinkle with coconut or nutmeg.

Makes 30 servings.

*Note: Please exercise caution when using raw eggs (as in the egg whites for this recipe) that are uncooked in prepared food (see Food Safety). We suggest using a pasteurized egg white product for this recipe.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.