Truth be told, I've never been a fan of eggnog. Every year someone buys it for my brother's sake and I always think 'This is the year. This is the year I'm going to see what all the fuss is about,' only to mix it with milk and choke down as little as possible while still being polite. But 2012 really is the year. It's a Christmas miracle!
Homemade eggnog is a holiday changer. It's like- if you could make ice cream using all the joy of Christmas and then let that ice cream melt, mix it with rum, and top it with nutmeg- you'd have this stuff.
I know some people are squeamish about raw eggs so I made a cooked version. You could also add more rum (at 3 oz. you can't even taste it) or omit it entirely to make it family friendly.
Eggnog
adapted from Alton Brown
4 egg yolks
1/3 c. sugar, plus 1 tbsp.
1 tsp. vanilla
2 c. milk (fat content optional. I used 1%)
1 c. heavy cream
3 oz. rum
1 tsp. nutmeg
4 egg whites
In a mixer, beat egg yolks until they lighten in color. Add 1/3 c. sugar and vanilla until dissolved.
In a medium saucepan, heat milk, heavy cream, and nutmeg until just boiling. Slowly temper the hot mixture into the yolks. Return everything to the saucepan and heat until 160 degrees. Remove from heat, stir in rum and chill.
In a separate bowl, beat egg whites to soft peaks. Gradually add sugar and continue to beak until stiff peaks form. Fold the egg whites into chilled mixture.
Keep refrigerated and shake well before serving.
