Eggnog Recipe and Disclaimer

Here’s how to make eggnog, right now, at home. Without adding corn syrup and artificial thickeners. Here’s the promised disclaimer: if you make this recipe without the alcohol, you may risk some sort of deadly egg contamination. So don’t do it. Drink alcohol and be safe.
Here’s where a real food blog would add a long, tedious story as an introduction. My intro: this is the whole reason I wanted a hand blender. Thank you, Steve, for getting such a thing for Christmas a few years ago. Now, without further ado:


Here’s what you’ll need to make about 2 cups of nog:

Half and Half
2 Eggs
Brown Sugar
Whiskey, Whisky, Rye, Bourbon, Rum, Spiced Rum, Brandy. Either one. Rye is my fave this year.
Optional: Nutmeg, or Pumpkin Pie spice… I use a me-mixed blend of cardamom, cloves, mace, and nutmeg.

Divide the eggs into two containers.
Add a big, heaping spoon-full of brown sugar to the yokes.
If you’re doing the optional spices, add 3 or 4 pinches to the yokes here as well.
I use a hand or stick blender to whisk up everything.
Whisk up the whites first. You want stiff peaks.
Then whisk up the sugar (spices) and yokes. They’ll double or more in size and get thick and goopy.
Make sure you whisk up everything really good. Because everything will deflate later.

Now add half a shot of your alcohol of choice to each. Read my caveat again: you don’t want eggy sickness. You’ll die the dreaded Nog Death and ruin Christmas memories for your family and friends for ever.
If you love your loved ones, put the alcohol in the eggs.
Then whisk a lot more.
Yes, the alcohol will deflate your previous whisking. Tough. I warned you.
If you whisk well at this point, you kill all the eggy bad guys, and also restore a modicum of the fluffitude.

Now, get yourself a fancy pouring contraption, like a cruet, an ewer, or an urn, or maybe just a 2- 3 cup pyrex thing…

Whisk everything together and add enough half and half to bring the entire contents up to two cups, and whisk some more. (At this point I usually add another shot of alcohol…)

Pour in to glasses, and optionally sprinkle some spices on top.

Drink. This is Tranya.

Author: Huw Raphael

A Dominican Tertiary living in San Francisco, CA. He is almost 59. He feeds the homeless as a parochial almoner and is studying to be a Roman Catholic Deacon. He is learning modern Israeli Hebrew and enjoys cooking, keto, cats, long urban hikes, and SF Beer Week.

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