We've been talking about it so much, I have to know. What are your favorite Eggnog recipes? I know the ingredients sometimes gross me out a bit so over the past handful of years I've been just buying it, but this year I might like to make my own. Can anyone help me?

Sneaky tasty eggnog. If it sits a while, you need to stir whites back in.

Fresh Christmas Eggnog

1 cup sugar
8 eggs, separated
1 quart half and half
1 teaspoon vanilla
1/3-1/2 cup bourbon
1/3-1/2 cup brandy
1/3-1/2 cup bourbon
nutmeg for garnish

In large bowl, beat egg yolks with sugar and vanilla. Add half and half and mix well.
In second bowl, beat whites until stiff.
Add booze to first bowl (may bubble up) and fold in egg whites.
Garnish with nutmeg.

This sounds so good...but...I'm kind of afraid of all those raw eggs. :?: :?: Are all eggnogs made with raw eggs? Is it just me or does anyone else feel this way?

When you add the booze, it actually cooks the eggs, or pickles them in the least. If you know where your eggs come from, it should be fine. I imagine you could heat the yolk mixture before adding the whites.

If you look at a carton of eggnog, it is mainly crap chemicals and seaweed or guar gum. Real stuff is sooo much tastier. I'll buy the freshest eggs available and take my chances.

Easy Egg Nog
2 eggs, beaten well
3 tbs sugar
1 tsp vanilla
1/8 tsp nutmeg, ground
2 1/3 cups milk
Preparation:
Blend all ingredients together and serve chilled.

Easy Eggnog
6 eggs
3 cups milk
8 tablespoons sugar
3 teaspoon vanilla essence
1/2 teaspoon nutmeg, ground

In a large bowl, beat the eggs using an electric beater (if available).
By turn, add milk & sugar.
Continue beating until mixture thickens slightly.
Add in the vanilla essence & ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).

Serves: 8.

Diamond Eggnog Recipe
4 + ½ cups milk
4 eggs, separated
1 (125g/ 5 ounce) can sweetened condensed milk
1 tablespoon sugar
1 teaspoon vanilla essence
30ml (or approx 1 oz) rum
¼ teaspoon nutmeg or cinnamon, ground

Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.
A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.
In a separate bowl, beat the egg whites to stiff peaks.
Slowly fold the egg whites into the rest of the mixture.
Add rum.
Stir gently.
Serve in cups and garnish with ground nutmeg or cinnamon.

Serves: 6.

Thanks, they all sound Yummy, Moonpi your's would be great for staying warm during these cold evenings.

Belinda you can buy pasteurized eggs, they are gently warmed and you can buy them at the groccery store. They are right there with the other eggs and look just the same. Walmart has been having them avail. for quite a while, you can read an article I found for you about it here. http://www.suite101.com/article.cfm/microbiology/9367 They only cost a tiny bit more. If I recall correctly, they are at or just below the cost of brown eggs.

Thanks for that info! Love eggnog, but oh man all those calories!!! What the heck...we only indulge in it during the holidays.... :wink:

:shock: Okay here's what the ingredients list is on my purchased Dairyland Original Egg Nog: Water, sugar, modified milk ingred, cream, glucose-fructose, egg yolk, artifical flavour, nutmeg, natural colour, butter, guar gum, carrageenan, dipotassium phosphate .. . and for all that, it's pretty yummy even without the rum :)

My mother used to make egg nogs... she used very hot milk.... because of the raw eggs... they were beautiful, and I am still alive... in my 70's.

I have a recipe for custard eggnog that is cooked. I will post it tomorrow evening.
My friends request it every year.
Jo

I thought this might be a thread with recipes for using eggnog. Anybody have some of those? Something beyond the eggnog french toast, maybe?

b.zang, I posted an eggnog cookie recipe in the Christmas cookie thread, and someone else posted the eggnog french toast there too.

Eggs must be cooked to 160 degrees Fahrenheit to kill bacteria such as salmonella.

Adding alcohol inhibits bacterial growth, but it cannot be relied upon to kill bacteria.

The freshness of the eggs has no bearing on salmonella. You can catch the egg right out of the hen's bum and salmonella may still be present. Although an older egg may have more salmonella present as it will have had time to multiply.

Salmonella is especially risky for some people. This includes senior citizens, pregnant women and very young children. People with weakened immune systems who suffer from chronic illnesses such as cancer, diabetes, liver disease and AIDS are also at risk. So be particularly careful when serving eggnog to those individuals.

A good Eggnog recipe that uses cooked eggs, therefore eliminating any risk:

1 quart milk
6 fresh eggs
1⁄4 teaspoon salt
1⁄2 cup sugar
1 teaspoon vanilla
1 cup whipping cream, whipped
Ground nutmeg
Heat the milk in a large saucepan,
but do not scald. While heating, beat
together the eggs and salt in a large
bowl, gradually adding the sugar.
Gradually add hot milk to the egg
mixture.
Pour the mixture back into the
saucepan and cook on a medium-low
heat while stirring until it is thick
enough to coat a spoon. The thermometer
should read 160°F. If not, continue
heating until that temperature is
reached.
Stir in vanilla, and cool quickly by
setting the pan in a bowl of ice or cold
water and stirring for 10 minutes.
Cover and refrigerate until chilled.
Before serving, pour it into a bowl and
fold in whipped cream. Sprinkle with
nutmeg.

another salmonella fighting option is to use pastuerized eggs that you can find in the carton in the grocery store. I've heard rumors about pastuerized shell eggs, but have never seen them myself. sounds gross to have eggs in the carton, but that is how many restaurants use them now and they taste OK. definitely good enough for egg nog.

Here's my recipe- it's worth the work!
SOUTHERN CUSTARD EGGNOG
Soft Custard(below)
1 cup chilled whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla
1/2 cup rum
1 or 2 drops yellow food color, if desired (I don't)
Ground nutmeg
Prepare Soft Custard. Just before serving, beat whipping cream, powdered sugar & vanilla in chilled small mixer bowl until stiff. Stir rum & food color into chilled custard. Stir 1 cup of the whipped cream gently into custard.
Pour eggnog into small punch bowl. Drop remaining whipped cream in 4 or 5 mounds onto eggnog. Sprinkle nutmeg on whipped cream mounds. Serve immediately. 10 servings (about 1/2 cup each)
SOFT CUSTARD
3 Eggs, slightly beaten
1/3 cup sugar
dash of salt
2 1/2 cups milk
1 teaspoon vanilla
Mix eggs, sugar & salt in heavy 2-quart saucepan. Stir in milk gradually. Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 15 to 20 minutes.
Remove custard from heat; stir in vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover & refrigerate at least 2 hours but no longer than 24 hours.
** I have kept it for up to 1 week after adding the rum & whipped cream mixture.

About 55 years ago I was in 4-H and egg nog was my very first demonstration at the county fair. I can't remember how I did with my demonstration but at that time I loved the egg nog. Haven't made it since that fair so many years ago and no longer remember the recipe but your request for a recipe brought back some wonderful, warm memories for me. Thank you.

Whisky Eggnog
Home Made Best Made



Ingredients
4 eggs
1/2 cup sugar
3 cups milk
1 teaspoon vanilla extract
1/2 cup whisky
1/2 teaspoon freshly grated nutmeg
1 cup heavy cream Introduction:
This traditional holiday drink is saved from raw-egg problems by cooking the custard. Brandy or rum can be substituted for whisky.

Makes 6 cups.
Total time: 3 hours 45 minutes.

Step 1:
In a saucepan, beat the eggs and sugar until creamy. In a second saucepan over low heat, heat 2 cups of the milk until hot. Slowly add to the egg mixture, stirring continuously. Cook over low heat, stirring, for 15 to 20 minutes or until the mixture reaches 170°F and has thickened. Stir in the remaining milk, vanilla, whisky, and half the nutmeg. Chill 3 hours.

Step 2:
In a medium bowl, beat the cream until soft peaks form. Fold into the milk mixture. Ladle the eggnog into a punch bowl and sprinkle with the remaining grated nutmeg.

I love eggnog, and am thrilled to see non-alcoholic recipes in here! The cooked ones sound intriguing, and may try for safety reason, though I do not much care for cooking!