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EGGNOG

Servings 8
Ready in: 6 Hrs
Category:   Beverages - Holiday

Is it worth the extra trouble to make eggnog from scratch? In a word - YES! Our
dedicated taste testing of this recipe conclusively proved that homemade eggnog
is a much smoother, richer drink compared to the store-bought carton variety. We
have used brandy and dark rum in this recipe, but you may prefer bourbon or rye
whiskey, or no alcohol at all. It's up to you!


Ingredients:
 * 6 eggs
 * 1 cup plus 1 tablespoon sugar
 * 1/2 teaspoon vanilla extract
 * 1/4 teaspoon ground nutmeg
 * 3/4 cup brandy
 * 1/3 cup dark rum (Captain Morgan for best flavor, but Myers is fine)
 * 2 cups whipping cream
 * 2 cups milk
   

Preparation:
 1. All liquids should be very cold. Refrigerate in advance.
 2. Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed
    until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the
    mixer off and stir in the cold brandy, rum, whipping cream and milk.
 3. Chill before serving. Sprinkle individual servings with more nutmeg.
 4. Makes about 2-1/2 quarts.

Note: If uncooked eggs are a concern, there are options. Pasteurized eggs are
available now in most supermarkets and are completely safe. They are
particularly well-suited for eggnog but, unfortunately, not for chiffon pies
since they do not whip up into billowing meringue. If you are using
unpasteurized eggs, wash them well with liquid dishwashing detergent and rinse
before cracking the shell. Reconstituted eggs (powdered eggs) are not
recommended for eggnog. Increased restrictions on conditions in commercial egg
farms have greatly reduced the incidence of salmonella in recent years.

Ready in: 6 Hrs

Recipe editor Patricia Mitchell

Recipes
 * Eggnog II
 * Rompope (Mexican Eggnog)
 * Chocolate Eggnog Pie
 * The Joy of Egg Nog: Lots of egg nog recipes



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