Fast and Easy Eggnog (Sack posset) Christmas Baking with SusieJ

Measurements [metric]

  • 6 eggs
  • 1 c sugar
  • 1/2 tsp salt
  • 1 c rum (or to taste)
  • One of:
    • 1 qt light cream
    • 1 qt whole milk
    • 1 qt half and half
  • 1/2 tsp vanilla
  • grated nutmeg
  • ground cinnamon (optional)

Beat eggs until light and foamy. Add sugar and salt, and beat until thick and lemon-colored. Gently stir in the cream or milk, vanilla and cinnamon. Chill. Sprinkle with nutmeg.

Personally, I have no qualms about drinking eggnog made from uncooked eggs. I'm not immuno-compromised and eggs are pretty fresh in my kitchen at Christmas (all that baking, of course).

This eggnog is so simple it barely deserves a recipe, and the measurements are mere guidelines. Experiment with bourbon and brandy!