Step 3: Prep Yolks

Mix the yolks vigorously with the wire whisk for about a minute - they will turn much lighter yellow. 
Whisk in 3/4 cup sugar and 1/2 teaspoon vanilla, whisking steadily.  Grate* in a bit of nutmeg** (gently - you can always add more later, and fresh nutmeg can be powerful), then add 3 cups cream and 2 cups milk (and the booze, if you're using it) and whisk a bit more.  Everything should be thoroughly incorporated.

* I grate nutmeg with a Microplane grater - it's excellent. 

** Use whole nutmeg, not the pre-ground.  This is the primary flavoring in your eggnog, so it should be the good stuff.  Whole nutmegs can be bought in the spice section at your local grocery, and they last far longer than ground nutmeg.

<p>This is sweeter then the store bought stuff. Would Splenda be a good sugar substitute?</p>
<p>Tried t for the first time today and it was a HUGE hit at the party! Eggnog really IS best made fresh! Absolutely a phenomenal drink! (I use 1 or 2 less Tbsp of sugar in the egg whites, 4 cups of cream, and plenty of nutmeg!</p>
<p>Fabulous, glad to hear it was a hit!</p>
First time ever tasting and making eggnog. We don't maje this in Denmark. But OMG I really don't know why! This tastes soooooo good ? And it's so easy to make as well ? What's not to like!? I'll make this a christmas tradition in our home ? <br>I added a tiny bit of cinnamon, that was yummy.
<p>Fantastic, thank you for sharing! Eggnog is amazing, happy to help you introduce it to Denmark.</p>
<p>Put your metal bowl and beaters in the freezer for ten minutes or so before whipping your eggs...it helps get them whipped up </p>
much better than the store brand! ive made it thrice now and have made a few ammendments to suit my familys taste - 1tbsp less sugar to the whites, and 3 extra cups of milk (they werent fond of the delicious thickness of the original mix, shame because it was wonderful ) and substituted nutmeg for cinnamon. extra vanilla/cinnamon to taste due to being milked down, but still fantastic! thank you for this incredible recipe!! (:
<p>Beats anything store bought. It's absolutely delicious.</p>
<p>i made this last year and im making it again today it has kind of become a tradition</p><p>:)</p>
<p>if you scroll down you can see my i made it comment from last year</p>
<p>I used brown sugar instead of white, and it didn't come out clumpy. Is this because of the sugar, or because it's my first try?</p>
<p>The brown sugar. It has molasses in it, which changes up the chemistry a bit and makes it much harder to whip the whites. If using brown sugar, you could whip some of the cream too/instead.</p>
<p>Looks similar to our old Family Recipe.. Except we whip the Cream also.. If you have any left overs - Freeze as it make an interesting Ice Cream </p>
<p>That is a great idea! If only we ever had any leftovers. :)</p>
This will be the 4th year I've used this recipe. Getting the whites to whip up is always the hard part. I've read it's best not to use a plastic bowle. I prefer mine with a little spice rum.
<p>4th year? Wow, fantastic! So glad I could add to your holiday traditions.</p>
<p>I changed it up a little, but it turned out wonderfully. I reduced the heavy cream by one cup (because I only had a pint) and added 200mL of white rum. I substituted cinnamon for the nutmeg (allergic). Finally, I used powdered sugar instead of crystalline sugar in the egg whites to help it maintain stiffness. Best eggnog I've ever made.</p>
<p>Excellent! </p>
<p>When i made it everybody in my house loved it!!!!!!!!</p>
<p>I think I used raw eggs smoothies for breakfast and I'm alive. I think I am. If not, who is writing this? I had a writer friend who had chickens who laid eggs and wow what a great thing it was to taste fresh egg, lightly scrambled. Yum.</p>
<p>Good recipe, tasty nogg! I couldn't get the egg whites to whip near as fluffy as the pics show...maybe it's the Oklahoma climate. :)<br><br>We don't do rum in our nogg....I added extra vanilla and some cinnamon, and really woke up the flavor. Even my wife prefers the &quot;doctored&quot; version, and she normally doesn't like cinnamon.</p>
it tastes amazing
WOW! looks different...no argument there...<br>a while back I made some eggnog...but I sure do not remember using egg whites, or heavy creme...<br><br>not saying this is bad, just different. :)<br><br>Then again, I made mine in a blender.....it was more like what you find in the store but without all the extra governmental garbage (no preservatives, no fillers/thickeners, etc).<br><br>TY for sharing!! :)
<p>You're welcome! How did this turn out for you?</p>
TO DIE FOR!!!!<br>Absolutely deeeeelish!!!!!!!!<br><br>I make this about 2 or 3 times a month, more if I begin craving it(which I often do).<br><br>TY Mademoiselle.<br>Peace
<p>Excellent! And as you have discovered, potentially dangerous. :D</p>
<p>I have consumed Raw eggs, Raw milk, Unwashed fresh fruits (From my own garden) and I am still alive at 63 (at least I think so)! :) Also there are recipes on the web for cooked egg nog! </p>
<p>I think the cooked eggnog tastes quite different, and strongly prefer the fresh. What are your preferences?</p>
<p>I think the cooked eggnog tastes quite different, and strongly prefer the fresh. What are your preferences?</p>
Followed your recipe more or less and it came out fantastic. I skipped the whites though, tastes like what you get from the store only a lot better
<p>Excellent, glad you liked it! Now you can make fantastic eggnog any time. :)</p>
Good recipe for a crowd. I'm sure you're on all the holiday party lists with this one! I make my own with a Braun hand blender: 2 eggs, cream, real vanilla, Splenda to cut back on carbs and fresh nutmeg. Whip the egg whites, whip the cream, cream the Splenda and vanilla into the yolks and fold it all together. Top with a fresh scraping of nutmeg and sit down to a mug of heaven, sometimes with a bit of dark rum. Yum. <br>Also, I can buy eggs pasturized in the shell at my grocer now, so I can share it with everyone without worrying about salmonella or any other nasty bugs. YAY! <br>Maybe that was in one or more of your almost 200 comments, but I love fresh eggnog and it's soooo easy with a hand blender! Cheers! <br>
<p>Excellent! And yes, we make entirely too much eggnog during the holiday party season, it's a big hit.</p>
THANKS FOR SHARING!! I just made the single serve, but i changed it up a bit. i used what i had but i substituted milk for the heavy cream, and i didnt wisk the whites until it was not a stiff fluffy like you did but a more liquidy fluffy. I then put some nutmeg, Ginger, and Cinnamon in it and wisked it for 15 seconds. it turned out alright and tastes fantastic!!
<p>Sounds a bit lighter, but still good!</p>
Great Recipe. Thanks for sharing.
<p>You're welcome!</p>
&nbsp;offtopic: i hear you can get a high from nutmeg...<br /> on topic:&nbsp;I own 3 hens... do you think their eggs would be okay for this nogg? or do you think I should go down to the market and get some of those eggs...<br />
Must try the nutmeg with a side of eggnog
USE your own eggs!!!!!
You can't actually get high, but if you eat too much nutmeg you'll have hallucinations right before you die from poisoning<br />
&nbsp;so... nutmeg is poisonous?
Yes, so are cinnamon, sage, bay leaves and cyanide.
...'cept love.
Everything is poisonous.
your hens eggs will be a lot fresher if anything.&nbsp; I&nbsp;don't know why not.&nbsp; And yes, nutmeg in very large doses is a halucinagen, and possible abortion aid.&nbsp; look on wikipedia. I have heard that farm&nbsp;fresh eggs don't cook the same way, and need to be aged.&nbsp; I&nbsp;have never had a not from store egg though.
Farm fresh eggs absolutely cook differently than store bought eggs, but that is what makes them&nbsp;superior.&nbsp; I've been told by a friend who works in the egg industry that the typical egg is FOUR weeks old by the time it reaches the grocery store shelf, so that definitely affects how it cooks.&nbsp;<br /> <br /> Generally when you crack a store bought egg into a frying pan for a fried egg, the white runs quickly and spreads&nbsp;in a thin layer, while the yolk flattens out.&nbsp; With a fresh egg, it lands in the pan in a discrete blob of egg&nbsp;white around a nice bulging yolk, and stays that way even after it's flipped.&nbsp; <br /> <br /> When we had chickens, my mom started making angel food cake from scratch again, because the whites from the fresh eggs gave the cake the lightness and height she couldn't get from store bought eggs.&nbsp; She also&nbsp;got&nbsp;much better results with meringue made from&nbsp;the fresh eggs.&nbsp; <br /> <br /> Farm fresh eggs&nbsp;usually have a different flavor (better, in my opinion) than store bought eggs.&nbsp; This has more to do with the feed, but freshness is also a factor.&nbsp; Our chickens were free range, and while we fed them a commercial feed with no artificial additives, they also ate a wide variety of plants, as well as bugs and worms.&nbsp; This variety in their diet gave the eggs a more robust taste.&nbsp; Think of the difference between store bought white bread and home made bread, and you'll have an idea what I&nbsp;mean.<br /> <br /> Most people have never had the opportunity to have a farm fresh egg in our industrialized society, so they don't know what they're missing.&nbsp; If you have a chance to get some farm fresh eggs, maybe on a drive in the country when you pass a &quot;fresh eggs for sale&quot; sign, give them a try!&nbsp; You might find yourself hooked on fresh!
Thank you, not only for your cooking advice and recommendation of farm-fresh eggs, but for your spelling. You even nailed &quot;discrete&quot;. Seems like a small thing, but when you spend as much time online as I do, good spelling is quite literally a sight for sore eyes and an aching brain!

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