Blueberry Eggnog - cooking recipe

Ingredients

2 cups blueberries, rinsed, drained (fresh or frozen)
2 cups water
4 eggs
2/3 cup sugar or 2/3 cup honey
1 tablespoon vanilla
1 teaspoon nutmeg
2 cups heavy cream (1 pint)
1 cup brandy (optional) or 1 cup dark rum (optional)

Preparation

In a saucepan, mix blueberries and water.
Boil gently for 15 minutes.
Press mixture through a fine strainer.
Pour into a bowl and chill.
Beat eggs into blueberry puree until smooth.
Beat in sugar, vanilla and nutmeg.
Gradually beat in heavy cream and brandy.
Chill until ready to serve.
Stir again before serving in punch cups.