Tip:
Highlight text to annotate it
X
How to Make Eggnog. What’s the holiday season without a glass of creamy eggnog? You will
need Six eggs or one and a half c. of egg substitute 1.0 c sugar 0.5 tsp salt 1.0 qt
milk, half-and-half, or heavy cream 0.5 tsp vanilla extract Ground nutmeg One can of fat-free
evaporated milk 3.0 c skim milk and rum, cognac, brandy, or whiskey. Raw eggs present a slight
risk of salmonella and other food-borne illnesses, so use only fresh, intact eggs and do not
let the yolk and whites come in contact with the outside of the shell. Pregnant women,
children, the elderly, and anyone with a compromised immune system should avoid eating raw eggs.
Step 1. If you’re using eggs, rinse the shells thoroughly before breaking them. Step
2. Beat the eggs or egg substitute until foamy. Step 3. Beat in the sugar and salt until the
nog is thick. It will be a pale yellow color. Step 4. Stir in the milk, half-and-half, or
cream, along with the vanilla, and chill for a few hours. For a low-fat nog, use one can
of fat-free evaporated milk and three cups of skim milk. Step 5. Pour into glasses and
sprinkle on some nutmeg. There should be enough to serve six to ten people. If you want alcoholic
eggnog, add a jigger of dark liquor—like rum, cognac, brandy, or whiskey—to your
glass of nog. Step 6. To use real eggs without the worry, stir half the milk with the beaten
eggs and sugar over low heat, stirring constantly, until it reaches a consistency that coats
a spoon. Then stir in the remaining milk and chill overnight. Did you know Eggnog originated
in 16th-century England, where it was made out of milk, eggs, and wine, brandy, or sherry.