Holiday Eggnog

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‘Tis the season…to drink eggnog!

I’ve been making this delicious, creamy eggnog on and off since I first discovered it in the 1972 edition of Betty Crocker’s Cookbook.  The “off” part occurred when the hazards of eating and/or drinking raw eggs due to the potential of getting salmonella were made clear.  Once pasteurized eggs became available, out came this 40-year-old recipe again.  During the prolonged eggnog dry spell, I did get my hands on an equally delicious eggnog recipe where the eggs are cooked; and I decided to make both for a taste test with my daughters who are home from school over the holiday break.

First up, my tried and true eggnog recipe with raw but pasteurized eggs.  Since I planned to make two versions of eggnog back to back, I decided to make half the recipe.  That turned out to be a mistake—this first batch was gone faster than you could say cheers!  And, even though I had mentioned that I wanted to save some for a taste comparison with the cooked-egg recipe, someone evidently didn’t listen to me even though that person was right there when I announced it.   So, when I went looking for the last of the eggnog and couldn’t find it, someone confessed that they had finished it off.  I won’t name that person, but let’s just say it was a male.

You won’t find an easier eggnog recipe to throw together.  And it’s a good thing since I need to make another batch.

One year ago:  Michelle’s Fish Chowder

Two years ago:  Perfectly Peppermint Brownies, Microwave Fudge

Holiday Eggnog

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Ingredients

  • 6 eggs, pasteurized
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1/2 to 1 cup light rum OR for non-alcoholic eggnog, add 1 to 2 tbl. rum extract
  • 1 quart light cream (I used half & half)
  • Nutmeg for sprinkling

Directions

In large bowl, beat eggs until light and foamy.  Add sugar and salt, beating until thick and lemon colored.  Stir in rum and cream.

Chill at least 3 hours.  Just before serving, sprinkle with nutmeg.

Makes 12 servings (about 1/2 cup each)

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