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By: Sarah

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This is the second year I am making this eggnog! I made a double batch, cooked, since I no longer have local pastured eggs. I will leave half without alcohol so the children can enjoy it too! Two big jars are chilling now!

Note: to cook a double batch it took me about 9 minutes to reach the safe temperature (160 F) that a single batch could reach in five minutes. I looked up the temperature here: http://www.foodsafety.gov/blog/eggnog.html.

Thanks so much!


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