This simple preparation lifts purchased eggnog to new levels. Making the caramel is not hard to do, but it does require close attention to prevent it from burning. The extra effort is worth it because the flavor is absolutely incredible. Low fat eggnog is also great prepared this way. You can also make this recipe up to 24 hours in advance and it will still be excellent and frosty cold.
Caramel Eggnog
3/4 cup sugar
1 gallon eggnog
1 split vanilla bean
Freshly grated nutmeg
Whipped cream
1 bottle good bourbon, your favorite is fine (optional)
In a large heavy pot, melt the sugar over medium-high heat, stirring constantly until the sugar caramelizes and becomes a smooth golden brown liquid. Be careful not to burn the sugar. Quickly remove from the heat and immediately pour the eggnog into the pan. Add the split vanilla bean. Cover, and refrigerate for at least two hours. Pour the mixture into a punch bowl and sprinkle with the grated nutmeg. Top individual glasses with a dollop of whipped cream if desired.
Makes 18 servings.
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