FAVORITE EGG NOG

MAKES 36 SERVINGS

I love egg nog. I always make a large batch several days before Christmas and keep it throughout the holidays, making additional as needed. As always, there is the question of the raw eggs. I have tried recipes that cook the eggs in a custard before adding the other ingredients. I just prefer this because it is so thick and creamy. Now that pasteurized eggs are readily available, I use those for all recipes calling for raw eggs. They are safe. However, whatever kind of eggs you use, make certain they are very fresh and there should be no problems. This recipe can be cut in half.

INGREDIENTS

12 medium or large eggs

1-1/2 cups sugar

1 quart milk or half-and-half

1 quart liquor (see notes below)

1 quart whipping cream

1/2 teaspoon nutmeg (more or less to taste)

Separate egg yolks from whites. In large bowl, mix yolks with sugar until pale and thick ribbons form when dropped from beaters. Add milk, liquor and nutmeg and combine well. Chill overnight.

Place beaters and large mixing bowl in refrigerator or freezer. When chilled, add whipping cream and whip until soft peaks form. Set aside. Using a clean bowl and beater, whip the egg whites until soft peaks form. Add whipped cream and egg whites to egg mixture and fold until well incorporated. Sprinkle individual servings with additional nutmeg.

Notes: Egg nog can be stored in pitchers or bowl and refrigerated until use. Since the cream will rise to the top, be sure to stir gently but thoroughly to recombine before serving. The amount of liquor used can be adjusted to taste. Rum, cognac, brandy or bourbon can be used. I use a combination of about 2-1/2 cups dark rum, 1 cup brandy and 1/2 cup bourbon.

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