In addition to new cookie varieties, this year I decided to try to make eggnog. I did a bit of research, and combined several recipes (one recipe called for three dozen eggs–and served eighty). Here is the end result–pretty good!

4 pasteurized eggs (nothing is cooked, so this is important to avoid food poisoning)
1/2 cup sugar
2 – 4 tsp vanilla extract
2 oz brandy
2 oz bourbon
1-3 tsp fresh grated nutmeg
4 cups milk (I used 2%)
1/2 pint heavy cream, whipped (if you’re using whole milk, you can probably skip this)

Separate the eggs. In a large mixing bowl, beat the egg yolks until lighter yellow. Add the sugar, and beat until the sugar is dissolved.

Add in the vanilla, brandy, bourbon, and nutmeg, then add the milk.

Unless you have multiple mixing bowls, put the egg nog into a cold container and put in the fridge for now.

Whisk the egg whites until they are firm. (I totally forgot how long this takes, as I’ve only been whisking whipped cream recently. This takes a long time. Be patient.)

Slowly whisk the milk mixture into the egg whites. Put the egg nog back into the cold container, and put back in the fridge for now.

Whip the cream with a dash of sugar.

Once the cream is whipped, slowly add in the egg and milk mixture.

Put the completed mixture back unto the container (I’m using a glass milk jug, which is perfect) and refrigerate until chilled.

When you’re ready to serve, whisk or shake the mixture, pour into glasses, and if you’re feeling fancy, grate fresh nutmeg over each serving.

Very yummy!