LOS ANGELES, CA (Catholic Online) - first off, there is no need to fear the raw eggs in eggnog, as the eggs are gently cooked to kill any potential bacteria in this non-alcoholic beverage. Preparation will take five minutes, cooking time will be about an hour - but the wait will be so worth it!

You will need:

- 6 large eggs, plus 2 yolks
- 1/2 cup, plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 4 cups whole milk
- 1 tablespoon vanilla extract
- 1/2 teaspoon grated nutmeg
- 1/4 cup heavy cream, whipped to soft peaks
- Additional grated nutmeg for garnish
 
Combine the eggs, egg yolks, sugar and salt in a heavy 3 or 4 quart pan, whisking until well-combined. Continue whisking while pouring milk in a slow, steady manner until completely incorporated. Turn on burner to the lowest possible heat setting. Place the pan on the burner and stir mixture continuously until an instant-read thermometer reaches 160 degrees F. and the mixture thickens enough to coat the back of a spoon. Be patient as this should take about 45 to 60 minutes.

Strain the mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg. Add vanilla extract and nutmeg, stirring to combine. Pour into a glass pitcher, decanter or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg - and Merry Christmas!