Eggnog

Homemade Eggnog

This home made eggnog is so much better than purchased.  It is easy but it takes a while to reduce the amount of liquid to thicken it.  This is a recipe that should be made at least a day in advance but lasts 3 or 4 days, if handled properly. So if you are planning on serving eggnog for New Year's Eve, try this recipe.  Make it several days, in advance.  Then you can decide for yourself.
I do not add alcohol to this because we like to drink it for breakfast or in coffee. If bourbon or rum is added, it is done individually.
You will need a very large stock pot for this recipe.  It makes about a gallon of Eggnog!

1 1/2  cup of Sugar
6 Egg Yolks
1 teaspoon of salt
1 gallon of Milk
6 Cinnamon Sticks
1 teaspoon of Nutmeg
6 Egg Whites
3/4 cup of Sugar
2 teaspoons of Vanilla
Optional Rum or Brandy to taste, about 2 cups for the entire bowl

In a 2 gallon stock pot, Beat 1 1/2 cups of sugar with egg yolks.  Add salt, cinnamon sticks and stir in milk.  Cook over medium heat, stirring constantly, until mixture coats the back of a spoon.  Set aside.  Beat egg whites until foamy and gradually add 3/4 cup of sugar.  Beat to soft peaks.  Slowly temper the egg whites with the custard mixture, dribbling the hot mixture into the egg whites slowly.  Once tempered add to the rest of the custard.  Add vanilla and sprinkle with nutmeg.  Refrigerate until chilled.  Add alcohol, if you are planning on serving it in the entire batch.  Pour into a punch bowl or pitcher to serve.

Enjoy!

Deloris