Homemade Eggnog! Forget the Carton!

Considering most of us only enjoy eggnog once a year during Christmas, I wanted to make it homemade and begone with the store bought carton. I am about to make my third batch this year already and I must say people really taste the difference. It is sooooo much better... give it a try . . . the recipe I use is found below!

Happy Holidays!

How to Make Fabulous Eggnog

First, here are the tricks of the trade that will make your homemade eggnog the best ever.

• chill everything, including the bowls and utensils like whisks and spoons and keep your egg yolk, sugar and alcohol mixture in the refrigerator for at least five hours to let the flavors meld before completing your eggnog. Make sure it doesn't get too warmed up sitting in the punchbowl too-- either serve it cup by cup from pitchers replenished from your fridge or make sure your punchbowl is in a cool place.
  
• Use really fresh ingredients. Organic eggs from free range chickens really do taste better and I recommend organic milk and cream too.
• Use light not dark rum and decent brands of bourbon and cognac-- no rotgut for Christmas punch OK?
• Warning-- this is an adults only recipe. It contains lots of alcohol and packs quite a wallop. Give the kiddies fruit punch-- better for them anyway::-)

And now here is the recipe. It is an easy, modern adaptation that should give you a perfect eggnog.

You will need:

• 12 large eggs, separated
• 1 1/2 cups superfine sugar
• 1 quart whole milk
• 1 1/2 quarts heavy cream
• 3 cups bourbon
• 1/2 cup light rum
• 1/2 cup cognac
  
• Freshly grated nutmeg to taste

Directions

• Separate the eggs-- set the whites aside in a large metal bowl.

• In a large mixing bowl, beat the egg yolks with a wire whisk until thick and pale yellow. Gradually add sugar to yolks while continuing to whisk.
• Now, beat in the milk and 1 quart of cream.
• Add bourbon, rum, and cognac, stirring constantly. Put the bowl in the refrigerator to chill and to give the booze a chance to meld with the eggs and milk( at least five hours)
• Just before serving, beat egg whites until stiff. Fold into mixture.
• Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg and serve from chilled pitchers or in a beautiful punch bowl. This recipe should serve about two dozen people.

NOTE: It is important that you let the egg yolk ,sugar, and alcohol mixture marinate in the fridge for at least 5 hours. The alcohol kills any harmful bacteria in the raw eggs. As an alternative to this, or to make a non alcoholic version of eggnog, follow the recipe in the video below which shows you how to cook the egg yolk mixture to a custard-like consistency. It is not quite as historically authentic, nor do I like the taste quite as well, but if you are worried about salmonella or prefer an alcohol free eggnog, this is the way to go...