How to make Egg Nog with extra Nog

Everyone knows that you must have egg nog or Christmas will not happen. BUT not everyone seems to know that Christmas will happen, and happen better, with OUT salmonella! I've read several recipes for egg nog and they all call for raw eggs. (It's funny, I'll eat my eggs sunny-side up but I won't drink 'em raw! Go figure!) Anyhow, this is just a flat out delicious recipe. Feel free to leave the best part - oh, I mean the alcohol! - out of the recipe.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 cups whole milk
• 6 eggs
• 1 can sweetened condensed milk
• pinch of salt
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg
• 1/4 cup heavy cream for whipping
• 1/4 cup Capt. Morgan's spiced rum (to taste)
• 1/4 cup vanilla vodka (to taste)

1. 
    

   In large bowl, whisk eggs thoroughly. Slowly pour in sweetened condensed milk. Add pinch of salt. Whisk well until ingredients are fully incorporated.

2. 
    

   Slowly stir in whole milk. Pour mixture into saucepan and set on LOWEST possible heat. Slowly cook until your custard starts to thicken, about 20 minutes. Remove pan from heat, strain custard into a pitcher or bowl with lid. Add vanilla extract and nutmeg. If you like warm egg nog, you may serve it at this point (with or without alcohol.) Stir well. Fold in whipped cream. Serve in mugs. Garnish with chocolate shavings.

3. 
    

   FOR CHILLED EGG NOG: Chill egg nog in refrigerator for 2 hours, stir, then move to freezer for another hour (don't freeze). Right before you are ready to serve, whip your cream until it forms stiff peaks. Add your liquors. Stir. Gently fold the whipped cream into your egg nog.

4. 
    

   Serve in frosted martini glasses rimmed in vanilla infused sugar. Garnish with 3 small chocolate-covered espresso beans (for good luck) and a light sprinkle of nutmeg. Happy Holidays to you and yours!

Tips & Warnings

• Use leftover egg nog for french toast or in your morning coffee!
• Follow the link to make your own vanilla infused sugar.
• Cheap alcohol may cause curdling! Add liquor slowly while stirring to minimize chances of curdling.
• Remember to strain your custard.

Resources

• How to make your own Vanilla Extract and Infused Sugar!
• Latin "egg nog"!

[leanan]

on 1/3/2009 Great recipe, the hubby loves the nog, so extra nog is better :)

[sneedc]

on 1/1/2009 OMG HOLD THE SALMONELLA in mine, too, please!!! Extra spirits, though! WooooHooooo! thanks for the tips for the tipsy!

[ursaminor]

on 12/29/2008 This sounds utterly delicious! I am definitely going to try it, maybe for New Year's Eve! Thanks. 5 stars.

[veryirie]

on 12/28/2008 Egg nog with extra nog sounds delightful! Thanks for sharing!

[thegritsdotcom]

on 12/28/2008 Gosh, I wish I had read this article earlier - ARGH! This is a great recipe. Thank you!