Hot Anisette Eggnog - cooking recipe

Ingredients

2 c. water
1 c. rum
1 tsp. anise seed
1/2 c. sifted powdered sugar
1 (4 1/3 oz.) pkg. no bake custard
3 c. milk
nutmeg

Preparation

Combine water and rum in a percolator.
Put anise seed and powdered sugar in the percolator basket.
Perk.
In a small saucepan, combine custard mix and milk.
Bring to a boil.
Remove basket.
Add milk mixture to percolator.
Stir to blend.
Serve hot in mugs with nutmeg.
Can also be poured over ice.
Serves 6 to 8.