Measurements [American]
- 6 eggs
- 200 g sugar
- 1/2 tsp salt
- 240 mL rum (or to taste)
- One of:
- 950 mL light cream
- 950 mL whole milk
- 950 mL 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!