Homemade Eggnog

There’s nothing like homemade eggnog. Once you taste the real thing, the old Hood + Rum method will just be a nostalgic indulgence, trust us. Fortunately (or unfortunately, depending on your fitness goals), thanks to the wonder of pasteurized eggs, you can now make your own nog around Thanksgiving, and keep it in the fridge until New Year’s Day. Just buy pasteurized eggs and ultra-pasteurized milk, and make sure the expiration dates will see you through the season. Here is our recipe:

5 pasteurized eggs, separated to 5 yolks and 4 whites
put the yolks in a large bowl
add 1 cup white sugar to the yolks, and blend til smooth
blend in 8 cups of ultra-pasteurized whole milk
whip the egg whites and pour them into the large bowl
whip a half pint of whipping cream and add to the bowl
add the booze and mix thoroughly:
¾ cup rye whiskey
½ cup rum
½ cup brandy
2 ounces crème de cacao

Whip this up, pour it into mason jars, and keep them in the back of your fridge to keep it extra cold. When you’re ready, shake the jar, pour a glass, and top it with a touch of fresh nutmeg. Happy holidays!

 

 

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