Egg Nog

Scald milk with evaporated milk. Separate eggs and whisk with sugar. Add to hot milk slowly. Cook this for up to 2 hours, stirring constantly! I do not let the temp get above 190 F. This mixture should reduce by 1/4 and get thick. When thick enough, remove from heat. We like to add half and half instead of stiffly beaten egg whites. If you like the nog of the egg whites, beat stiffly and add at this time. This is a taste preference. Add nutmeg to taste and vanilla. Refrigerate and serve cold. Makes about 1 gallon.