Tradition! Every Christmas season when all the family got together, Dad made eggnog, even the children had a cup.
How To Make Homemade Eggnog
This recipe makes 12 cups. It can be divided by 1/2 or multiplied to suit the number you wish to serve.
12 large eggs
2 cup sugar
3 to 4 cups whole milk
1 to 2 cups bourbon
nutmeg, to serve
- Separate the eggs: Separate the eggs, placing the yolks in punch bowl and the whites in another.
- Whisk the yolks with the sugar: Daddy used a hand held mixer – Combine the yolks and the sugar in punch bowl
- Mix in the milk and liquor Pour the milk and liquor into the bowl with the egg until frothy.
- Beat the egg whites: mixer at high speed until the whites form stiff peaks.
- Fold the egg whites into the eggnog: Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir the whites into the base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam.
- Serve the eggnog: provide nutmeg to be added by the individual to their cup.
Eggnog was being served in England to the aristocracy. The drink made its way across the Atlantic to the American colonies during the 18th century.
The farmer’s habit was to make the concoction while the eggs and milk were plentiful and age it until the winter set in when those ingredients were scarce. They always used some form of alcohol as a preservative and sterilizer. Eggnog can be kept 6 months to a year.