Here's my family's traditional eggnog recipe, now without raw eggs!

I posted this in Lone_Star_Dem's thread http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=105x5979391#5979395 , but thought others out there might like to see how we updated our family classic.

My family's recipe pre-dated salmonella, and it called for raw egg yolks for the nog and whipped raw egg whites to float on top. We updated it for our less innocent times with my dad (a doctor) and my sister in law (a bio-chemist/cheesemaker).

The recipe dates at least back to my grandparents in the 30s, but may well be older than that. This is nothing like what we buy in the store - this is the real deal from way back when. Healthy and good for you!

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Eeyore's Family Eggnog Recipe

1 dozen eggs
3 cups sugar
2 quarts milk
1 cup bourbon
3 cups light rum
1 teaspoon salt
1 pint heavy cream
12 egg whites' worth of pasteurized powdered egg whites (look in the grocery baking section)

1. Separate the eggs.

2. Cream the yolks with the sugar, then mix in the milk.

3. Heat mixture to between 140 and 144 degrees (use a probe thermometer) and hold temperature there for 3.5 minutes, then place hot mixture in the refrigerator until cold. Once the mixture is cool, proceed with next step.

4. Add the bourbon, the light rum, and the salt. Mix well.

5. In a separate bowl, whip the heavy cream, then add to the mixture.

6. Reconstitute the powdered egg whites according to package instructions, then beat until stiff and fold into the eggnog.

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I love eggnog but can only drink a little since it's so rich.


we'll have to remember this if we try to make it ourselves one day.

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