Eggnog Update!

I made my first Eggnog of the season yesterday.  It was probably the best batch I've ever made, or maybe it just felt that way because it was so good after a year without. ;)

For those of you that missed it, or have forgotten about it, here's what I wrote about last year:  Eggnog For Missionaries (and everyone else).

A note on the temperature:  if you don't have a digital meat thermometer to get the temperature right, a multimeter with a temp probe works fantastic!  I added some heatshrink so that the fiber insulation doesn't get nasty.

The perfect temperature for egg safety: 71C (160F)