My favorite holiday activity? Drinking alone. This Instructable will get you a nice glass of nog to drink while sitting under the fake tree pondering your miserable existence.

Step 1: Ingredients

1 Egg
1/4 cup milk
1.5 oz bourbon
1 heaping tablespoon powdered sugar
1/2 teaspoon vanilla extract
ground nutmeg
<p>Than just leave out the Bourbon. </p>
&nbsp;this is great but say i wanted to make a bigger batch with out the alcohol for the kids?
what I had done was made mine in a blender with:<br><br>eggs (I forget how many I used - 4 sticks in my mind for some reason)<br>3 cups of whole milk<br>nutmeg,<br>And another thing I can not remember....<br><br>Then I blended it well, chilled for a while, then enjoyed the whole thing myself....<br><br>I'm sorry, I wish I had more details....<br><br>Guess I need to head to the kitchen &amp; start experimenting...
just dont add the alcohol, and double/triple/quadruple the ingredients for the amount of servings you wish.
preferenceuff. I&nbsp;used a shot of Windsor for the first glass, and a shot of Bacardi for the second glass. Both very good but I&nbsp;like the rum better but that's just my pereference.<br /> <br /> I love and hate this time of year(Christmas). It's time to reflect on years passed and hope for better ones. <br /> <br /> Thanks for the recipe and let's hope we all have a better year to come..<br /> <br /> <br />
That looks awesome, but I can't/don't drink bourbon. What else can I do to sterilize the egg?
masterdude's link gives some info for making safe eggnog<br/><br/><a rel="nofollow" href="http://www1.umn.edu/umnnews/Feature_Stories/Practice_safe_eggnog.html">eggnog</a><br/>
The info doesn't say do not feed raw egg to teens/adults. Does that mean I can drink a raw egg with less worry?
It's a 1:20,000 chance; depends on your risk tolerance.<br /> I happily ingest raw eggnog and cookiedough.&nbsp; It's not a daily occurrence, so I'm not particularly worried.&nbsp;<br /> <br /> That said, I have gotten salmonella from improperly handled buffet smoked salmon - was absolutely foul.&nbsp; I lost &gt;10 lbs water weight in a couple of days.<br />
Here's a site for <a rel="nofollow" href="http://www.sbcounty.gov/dehs/FOOD/PDFs/510017CheersforEggstraSafeHoliday.pdf">eggnog without alcohol</a>.<br/>
I like to add a lot more milk, about 3/4 cup. Adding cinnamon really makes the taste better.<br />
awesome idea with the sterilization step. You could dump the extract in at that point too. one too many "suddenly" words in the picture caption though.
I'm not sure that the alcohol will sterilize the eggs.<br/><a rel="nofollow" href="http://www1.umn.edu/umnnews/Feature_Stories/Practice_safe_eggnog.html">Here's a link.</a><br/>
Yea, they said 70% alcohol kills germs the best. 80 proof is about 40%, but then that's diluted by the egg. down even further. Raw eggs don't worry me too much. I make my own mayonnaise, but it's worth the gamble, just in case it helps, by doing it in this order. it's too bad they turned me down for my own private stash of Cobalt-60, I guess I'll just have to buy the pasteurized ones
mmm mmm mmm<br/><br/>I just whipped up a batch a minute ago. I used this handy trick:<br/><br/><a href="http://www.instructables.com/file/FW0G04RFG9OH4UO/">http://www.instructables.com/file/FW0G04RFG9OH4UO/</a><br/><br/>I've got an oster brand blender.<br/>
The link says it may not kill it when you add alcohol to the eggnog not to the egg directly. Adding it to the egg directly I think has a chance at working because the alcohol concentration is much higher then adding it after the milk et al are added. If it doesn't kill it completely it probably weakens it enough that it is not as infectious at least. The odds of getting an egg laced with salmonella are really minute anyhow.
Yeah but it's better not to risk getting very sick.
good point on the extract and thanks for heads up on the quote error
Do you use a whole egg or just the yolk?
Salmonella? The odds of getting it from raw eggs is about 1/200th the chance of getting from cantaloupe. Be careful, but do not worry. and do not make your nogg from fruit.
If you want to pasteurize the eggs before use (as opposed to just purchasing them from the market) there are a couple of approaches you can take. <br/><br/>Put the eggs in a pot of water and bring the temperature to ~145-150 degrees Fahrenheit and maintain at that temperature for 4-5 minutes. you'll want to watch carefully and use a thermometer to ensure you reach this temperature without exceeding it (egg whites will coagulate just above these temperatures). <br/><br/>That method does skirt the risk of cooking the egg, or at the very least thickening it somewhat, so there is a longer alternative. You can use the same method at a lower temperature of 130 degrees Fahrenheit but you will need to increase the time to 45 minutes. Unless you're making a big batch of pasteurized eggs this seems uneconomical and time consuming, but there is less risk of cooking the egg.<br/><br/>I should also point out that drinkable alcohol <strong>WILL NOT</strong> kill salmonella. <br/><br/>And, you could always just use one of the custard style eggnog recipes that cook the egg with milk at 160 degrees.<br/><br/>Finally, salmonella isn't as common from eggs (here in the U.S.) as the media would have us believe, its the raw poultry meat you need to be careful with. I've used raw unpasteurized eggs in all kinds of applications with no ill effects, just refrain from giving any to those with weaker immune systems e.g. old folks, young children, people infected with immunosuppressive diseases, etc.<br/>
ive never even heard of that untill now, but ive eaten raw eggs straight from the shell for a couple of years, i think of them as being an all in one food source as it contains everything needed to grow another life. i dont like the idea of cooking them because i reckon it diminishes the food value and also takes a whole lot more effort
This is really good! I added a little more milk and it is perfect for two.
Vanilla extract has alcohol in it, too. Maybe add the bourbon and the vanilla at the same time and the alcohol strength will be boosted a little. :-)
could I skip the bourbon, to make this a non-alcoholic drink, and if I can how would I sterilize the egg?
to all debating about the sterilization; I just made the recipe (without bourbon, I'm 14) it was delicious!!!! I highly recommend it. though the egg content was a little high, I just tweaked milk amounts to compensate.
one way I've heard is to put the bottom of the cup with the egg in it, into a pot of boling water for a few secconds,(not enough tho cook it) it helps kill most of the bacteria.
sounds legit.
*applauds* Excellent my friend excellent. The bit about the germs cries in anguish made me laugh.<br/>
I will try to make some.
But without alcohol.
Ahh, you beat me to the eggnog tut. Stupid unpaid gas bill. Well, great job! Cheers!
I think yours is one of the best intro steps for an Instructable I've ever seen. That is all.
Indeed, I look forward to Egg Nog all year. I don't like alcohol in it though, I'd rather drink some delicious egg nog and then drink some delicious alcohol :P
Hoooozahhh!!!!! I love eggnog!
finally! an eggnog instructable eggnog rules

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