Creative mom explores how to live a sustainable life with a focus on food.
My father’s eggnog recipe
Whiskey and rum add a wallop to this hand-written recipe she found in an old cookbook.
Thu, Dec 06, 2012 at 7:18 PM
I found a recipe for eggnog written in my father’s handwriting in a cookbook of my mother’s. I don’t remember my father ever making eggnog, but since it’s the right season for eggnog, I decided to give it a go.
I used 1 percent milk in this recipe, so my turned out thin, but even thin, this is delicious. It’s sweet with the perfect amount of alcohol. You can use anything from skim milk to heavy cream for eggnog, and I’m sure that adding at least part heavy cream would make this even better, but I chose to stick with the 1 percent. I’m going to have to be careful. This is easy to drink, and I could suck it down quickly without realizing.
In a large bowl or stand mixer, add the egg and sugar, beat
Add milk, beat and taste for sweetness
Add rum and whiskey, you can add more or less according to your taste
Beat egg whites in a separate bowl with a pinch of salt until frothy
Add egg whites to milk mixture, stir
Add nutmeg, stir, and serve
I threw caution to the wind and used raw eggs, but the FDA recommends starting eggnog with a cooked egg base; you can find the instructions on FoodSafety.gov
. They say it’s “especially important if you are serving people at high risk for foodborne infections: young children and pregnant women (non-alcoholic eggnog), older adults, and those with weakened immune systems.”
Related eggnog stories on MNN:
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.