Eggnog - Alcoholic and Non-Alcoholic

It is that time of year again! Eggnog is starting to show up in the dairy case. My kids love eggnog. Last year, we decided to make our own eggnog. There is a huge difference between commercial eggnog and homemade eggnog. Easy to make. You will love the difference.

Non Alcoholic Eggnog

Ingredients
6 Farm Fresh eggs (Yolks separated from the whites)
1 cup sugar
Tsp Vanilla
1 quart Milk
1/3 pint of heavy cream.
Nutmeg


In a bowl, beat six egg yolks and slowly add the sugar til it dissolves.  Next, add the vanilla and milk. In a separate bowl, beat the egg whites with a tsp of sugar until thickened. Next, beat the heavy cream until thickened almost to the consistency of whipped cream. (Do not make it a full whipped cream.) You will want the cream to be thick enough to fold into the mixture. After you mix the whipping cream, chill for about an hour. I like fresh nutmeg to a glass of eggnog, however some people add the nutmeg to the bowl of eggnog. Experiment and see which you like better.

Some variations: If you are worried about salmonella, you can cook the mixture until 160 and chill in the refrigerator for an hour and serve chilled.

Farm Fresh eggs reduce the risk of salmonella versus commercial eggs.

Alcohol - 3-5 ounces of bourbon can be added to prior to chilling to enhance the flavoring and provide an adult beverage for the holidays.