Homemade Holiday Classic: Eggnog

It may have been around for hundreds of years in one form or another but it still only appears once a year. A brief time of indulgence where one can be excused for an expanded waist-line. A blend of primarily staple ingredients, everyone has an opinion on eggnog.

There are those among us who cannot wrap their heads around drinking eggs, than there are the Rocky’s of the world. The concerns around food born illnesses are not without merit however with the proper preparation anyone can enjoy a safe glass of eggnog this holiday season. When it comes to safety there are really two ways to go; cooked or raw with the addition of alcohol. As with anything food related, the cooking process will generally kill any unwanted pests that may lay in wait in the raw food. Alcohol is used for many things: a topical sterilizer for wounds, a cleanser in many body products, even as a fuel source! The addition to alcohol to raw eggs will largely reduce any risk that the raw egg had to human health.

There will be many toasts this holiday season, and most will be to your health; a few may even be to eggnog. Humanity has been consuming some form of what we now call eggnog since at least the 1600’s.   Initially called posset, there was always something to drink for one reason or another that included eggs, dairy and sweetener. Fast forward to today and here you have our take on a cooked eggnog.

Recipe:

Ingredients:

3 large eggs, separated

1 cup 10% cream

2 cups 2% milk

½ cup white sugar

1 tsp. cloves

½ tsp. nutmeg

¼ tsp. allspice

Directions:

1. Combine the mild, cream an spices in a saucepan and gently heat. Stirring occasionally.
2. Blend and whip the egg yolk with the sugar, slowly temper the egg mixture into the liquids.
3. Whisk the egg whites into soft peaks and then temper them into the pot.
4. Heat the mixture through one last time to a temperature of 175 F.
5. Cool and serve. Garnish with a dusting of nutmeg.

Whether served with a splash of rum or on its own this eggnog will steal the show this party season. There is just something about homemade eggnog that got lost in translation to the commercially produced eggnog we all see on our store shelves this time of year. If you do decide to try your hands at a raw eggnog this holiday season be sure to include adequate alcohol and allow the mixture to relax in the fridge for a few days and there will be nothing to worry about. Please have fun with this recipe, or eggnog in general. As always, be safe and responsible anytime you’re out with friends and family. Merry Christmas.