Egg Nog

Nog. Right. They way I figure it, there are roughly 5 types who are reading this article. The first will be ready to read and make this recipe immediately, enjoying the nog and perhaps sharing with friends. Excellent. The second type already has a nog recipe, and may compare notes a bit, but there would be at most tweaking.

The third through fifth do not like the nog. The third because of some manner of allergy, which is understandable.

The fourth type, and perhaps most common, believes that it does not like nog because it has only had the carton stuff. I say fie on the carton stuff. It's like saying you don't like steak because you've had a McDonald's hamburger and you didn't like that.

The fifth type doesn't like egg not because they are outcasts from society and, and I say this without any sort of judgement you understand, the fifth type doesn't like egg nog because it's a freak. No judgement, remember. We can still hang out and play cards together. I know all kinds of people from different walks of life. We're cool.

Read on to find out how to make proper Egg Nog.

Note: This recipe contains raw eggs. They are pasteurized eggs, so should be perfectly safe, but if you have an allergy, or if you have a somehow weakened immune system, it would be wise to go with another recipe that cooks the nog to kill the critters inside.

Also, you'll end up with a bunch of egg yolks at the end of this, because I don't like to add whipped egg whites to my nog. You can either make a heart-healthy omelet, or you could pour the egg whites into an ice tray (an empty ice tray) and freeze them for later use.

Equipment

1 large mixing bowl

1 mixer (stand or hand)

2-3 small bowls for separating egg yolks and whites


Ingredients

8 egg yolk, pasteurized

1 cup sugar

½ gallon whole milk

1 pint heavy cream

5 oz. bourbon, (Or to taste - I'll generally add a bit more) (Well, I say a bit...)

1 teaspoon nutmeg, freshly grated

In the bowl of a stand mixer or hand mixer, beat together the egg yolks and sugar until the yolks lighten in color and the sugar is completely dissolved.

Add the milk, cream, bourbon, and nutmeg. Stir to combine. Chill and serve. Or, as I generally do, just drink it right then and there.