Cooked Eggnog (Sack posset) Christmas Baking with SusieJ

Measurements [metric]

  • 1/2 c sugar, divided
  • 2 eggs, divided
  • 1/4 tsp salt
  • 1 qt milk
  • Either:
    • 3/4 c brandy
    • 3/4 c rum
  • 1/2 c whipping cream
  • 1 tsp vanilla
  • grated nutmeg

Note: This recipe can be doubled, but if more is desired, make multiple batches.

Beat egg yolks with 5 Tbs. sugar until light. Add salt and 1 c. milk. Cook and stir over medium-low to medium heat until the mixture coats the back of a spoon. Don't boil, don't try to cook over high heat. That way leads scrambled eggs. And keep stirring!

Beat egg whites until foamy, then gradually add the remaining 3 Tbs. sugar, and beat to soft peaks. While continuing stir, slowly drizzle in hot egg mixture to bring whites up to temperature. Stir in remaining 3 c. milk.

This is a good stopping point to make the eggnog in advance. Chill mixture in the refrigerator.

Add alcohol to taste. Pour nog into a punch bowl. Beat cream with vanilla, and top nog with dollops of whipped cream and sprinklings of nutmeg.

Salmonella scares got you down? It wouldn't be Christmas without eggnog. Here's a cooked eggnog recipe that should set your mind at ease, and you can put that quart of vaguely nog-flavored milk product back on the shelf. (Now with extra nogginess!)