FAVORITE EGGNOG (Uncooked)

MAKES 36 SERVINGS

I love this eggnog recipe. I always make a large batch several days before Christmas and keep it throughout the holidays, making additional as needed. As always, there is the question of the raw eggs, but you can use pasteurized eggs, which are safe. Whatever kind of eggs you use, make certain they are very fresh and have no cracks, and there should be no problems. An alternative is an Eggnog with a Cooked Custard Base. It is also very good. This recipe can be cut in half.

INGREDIENTS

12 medium or large eggs

1-1/2 cups sugar

1 quart milk or half-and-half

1 quart liquor (see notes below)

1 quart whipping cream

1/2 teaspoon nutmeg (more or less to taste)

Separate egg yolks from whites. In large bowl, mix yolks with sugar until pale and thick ribbons form when dropped from beaters. Add milk, liquor and nutmeg and combine well. Chill overnight.

Place beaters and large mixing bowl in refrigerator or freezer. When chilled, add whipping cream and whip until soft peaks form. Set aside. Using a clean bowl and beater, whip the egg whites until soft peaks form. Add whipped cream and egg whites to egg mixture and fold until well incorporated. Sprinkle individual servings with additional nutmeg.

Notes: Eggnog can be stored in pitchers or bowl and refrigerated until use. Since the cream will rise to the top, be sure to stir gently but thoroughly to recombine before serving. The amount of liquor used can be adjusted to taste. The amount in this recipe really packs a wallop, so you might want to use less to start depending on you and your company. Rum, cognac, brandy or bourbon can be used. I use a combination of about 2-1/2 cups dark rum, 1 cup brandy and 1/2 cup bourbon.

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