Make It Yourself
Egg Nog
Many believe that eggnog is a tradition that was brought to America from Europe. In Europe, there were various milk/wine beverages served on festive occasions. When this concept came to the New World, rum was more readily available and this "grog" beverage soon became called egg nog.
If you are making eggnog from scratch, then there is a 1 in 10,000 chance that the eggs could contain a harmful bacteria. To avoid the possibility of food poisoning slowly heat the eggs to 160 Fahrenheit before using. Don't heat too quickly or on heat too high or you will end up with scrambled eggs.
Or you can used pasteurized eggs in the dairy section that have already been removed from the shell and comes in a pourable container.
The following is a great traditional recipe, however, if you have objections to alcohol, eliminate the brandy.
- 6 Large eggs
- 3/4 cup Sugar
- 1 1/2 cup Brandy
- 1/2 cup Rum
- 4 cup Milk
- 4 cup Cream
- 1/2 cup Icing sugar
- Nutmeg to sprinkle
Separate the yolks from the whites of the eggs. Beat the yolks slowly while simultaneously adding the sugar; do this until the mixture is pale and golden. Now slowly add in the brandy and rum, then beat in the milk and half the cream.
Set aside until just before serving, then whisk the egg whites until stiff and fold them into the eggnog mixture. Whip the remaining cream and icing sugar until thick. Top each glass of eggnog with whipped cream and a shake of nutmeg. This yields eight servings.