Homemade Eggnog

Major Disclaimer: In general, consumption of raw eggs is discouraged by just about every federal agency out there. Make this recipe at your own risk.

One option that mitigates the risk of using raw eggs involves using pasteurized eggs. My experience with pasteurized eggs is that they are just like regular eggs for a week or two. After that, they get weird and don’t last all that long. So if you want to make eggnog using pasteurized eggs, buy the freshest eggs you can find and use them right away.

 

Homemade Eggnog

  • 8 eggs
  • 1/2 c. sugar
  • 1 pint whipping cream or heavy cream
  • 1 pint rum (optional)
  • 2 t. real vanilla
  • 1 quart milk

Beat the egg yolks and whites separately. Add 1/2 cup of sugar to the yolks and beat. Blend the eggs together. Add whipping or heavy cream and beat well. This recipe then calls for 1 pint of rum, but the pure vanilla will give it plenty of flavor if you opt not to add the rum. Add 1 quart of milk and beat well. Chill and enjoy!

Barb