Make It Yourself - Eggnog

Did any of you see the recipe for homemade eggnog in the newspaper last week? According to the article, there is no comparison between commercial eggnog to fresh homemade eggnog. Ed loves eggnog and the idea intrigued him enough to bring the article home from work and try it out that very night!

I know some of you, maybe all,  will look at this recipe and shudder at the thought of consuming raw eggs! I've done a bit of reading about raw eggs the past years and truly don't believe you are playing the Russian roulette by eating them! For centuries, raw eggs (and raw milk) were considered powerhouses of vitamins and the ideal nutrient dense food for good health. It is only the last number of years that we of the industrialized world have become fearful of anything that hasn't been sterilized, fumigated or processed beyond recognition of the God given food it originated as.

Since eggs play such an important role in eggnog, I would seek out the best source possible. Ideal would be eggs you've raised yourself, or if you  personally know the person who did. If that isn't an option then at least find free range, organic eggs. If you've only had factory farm eggs that have been in cold storage for weeks before arriving at the grocery store, you'll be amazed at the difference in the rich yellow yolks and superior flavor of a real farm fresh egg!

Our thoughts on homemade eggnog? It certainly was different then bought eggnog. The flavor was more delicate and not as sickeningly sweet. The drink was foamy but not as thick. The over all flavor was similar and we greatly enjoyed it! And the children thought it was great!!!

Eggnog

6 eggs
1/2 cup sugar
3 cup whole milk
1 cup heavy cream
1 tsp nutmeg, freshly grated if possible

Place a large bowl in the freezer for 10 minutes to chill.
Separate your egg whites and yolks. Refrigerate the whites.
In chilled bowl, beat egg yolks with electric hand mixer for several seconds. Add sugar and continue to mix for 1 to 2 minutes.
Add milk, heavy cream and nutmeg and beat until well mixed. Place bowl in refrigerator until ready to serve. (These steps can be done up to a day ahead.)
Immediately before serving, place egg white in a second bowl and beat with electric hand mixer until stiff peaks form.
Gently fold whites into the yolk/milk mixture. Gently whisk until eggnog is smooth.
Serve immediately. Garnish with a little sprinkle of nutmeg.
This makes about 10 servings but you can easily make a smaller batch.