Not an Eggnog fan? Making it fresh will change your mind. Commercial versions have almost ruined its reputation - they're all pasteurized (cooked), too sweet, and full of artificial thickening agents. Yuck. Do it right, and learn why people liked eggnog in the first place! Here are testimonials from newly-reformed anti-eggnoggers:
"I thought eggnog was gross, but this stuff rocks!" - scoochmaroo
"Wow. Can I have some more?" - rachel
This is eggnog in its pure form - fresh eggs, cream, and a bit of sugar and seasoning. It's excellent as-is, but can be spiked with rum, brandy, or bourbon to ward off the winter chill. I prefer the non-alcoholic version, as it allows the subtle flavors to really shine.
- Don't substitute low-fat dairy - this is a holiday extravagance, so live it up. Serve in small glasses if you're worried about the calories, and go for an extra jog.
- Yes, we're using raw eggs. If you want to be paranoid, wash the shells before cracking the eggs; there's only a 1:20,000 chance of salmonella inside the egg. But you probably still shouldn't drink raw eggnog if you're immunocompromised. If you've ever eaten raw cookie dough, quit worrying and try the eggnog!
Step 1: Tools and ingredients
3/4 cup sugar (for the yolks)
6 Tablespoons sugar (for the whites)
1/2 teaspoon vanilla (use the good stuff, and/or make your own)
fresh grated nutmeg
3 cups whipping cream, chilled
2 cups whole milk
1 cup brandy or rum
1 1/3 cups bourbon
large bowl (~ gallon-sized)
mixer (hand or stand type - just so long as it's motorized!)
small punch cups, margarita glasses, teacups, wine glasses, or other fancy-looking festive vessels
For single-serving size (one egg), divide everything else by 6. That means:
2 Tablespoons sugar (for the yolk)
1 Tablespoon sugar (for the white)
a drop of vanilla
1/2 cup heavy cream
1/3 cup milk