10 egg yolks
1 cup sugar
1 cup brandy
1 cup rum
2 quarts milk
1 pint half & half
Beat egg yolks till thick and bright yellow.
Gradually fold in sugar, 1 teaspoon at a time
Add brandy and rum
Chill (overnight) *Watch video below about letting it sit longer
Add milk and half and half
10 egg whites
1/2 cup sugar
1 pint whipped cream
Beat egg whites to stiff peaks, gradually adding sugar
gently fold in whipped cream then everything from Step 1.
Serve with freshly grated nutmeg.
Resources – Salmonella Concerns
How to Use Science to Make Safe Eggnog With Raw Eggs – WIRED magazine
“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”
“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.” – Adam Rogers
Why You Shouldn’t Fear Eggnog – Popular Science
Cooking the Egg Base – FoodSafety.gov
Cooked Eggnog recipe with special garnish