Measurements [American]
- 100 g sugar, divided
- 2 eggs, divided
- 1/4 tsp salt
- 950 mL milk
- Either:
- 175 mL brandy
- 175 mL rum
- 120 mL 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 60 g sugar until light. Add salt and 240 mL 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 Tb sugar , and beat to soft peaks. While continuing stir, slowly drizzle in hot egg mixture to bring whites up to temperature. Stir in remaining 710 mL 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!)