Homemade Eggnog Recipe for Your Christmas Party

Homemade eggnog! Try it at your Christmas party this year and you'll be glad you did!

***These recipes contain raw eggs. If you are serving anyone who may be pregnant, or whose health is compromised, serve it with a warning. But the risk of Salmonella is low, and can be lowered further by making sure you only use fresh eggs with intact shells, and always wash the shells before cracking the eggs open.

Old-Fashioned Homemade Eggnog

This recipe is from Grammy's 75 yr. old cookbook.

serves 6-8

1/2 c. sugar

3 egg yolks

1/4 t. salt

4 cups whole milk, scalded (heat until it is just about to simmer)

1/8 t. salt

3 egg whites

1/4 c. sugar

1/2 t. vanilla extract

nutmeg

Beat 1/2 c. sugar into egg yolks; add 1/4 t. salt and slowly stir in milk. Cook in double boiler until mixture coats spoon, stirring constantly. (Note: If you don't have a double boiler, try it over very low heat, making sure to stir constantly!) Cool. Add 1/8 t. salt to egg whites and beat stiff; add remaining 1/4 c. sugar; beat well and add to custard with vanilla extract. Mix thoroughly (but gently) and chill at least 4 hours. Sprinkle with freshly grated nutmeg.

Spiked Homemade Eggnog a la Martha Stewart

um, spiked may be an understatement! You may want to play with this one a bit and taste as you add the liqour.

Serves 12

6 large eggs, separated

3/4 cup superfine sugar

2 cups whole milk

3 cups heavy cream, plus more for garnish

1/2 cup bourbon

1/4 cup dark rum

1/4 cup Cognac

Freshly grated nutmeg

Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

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