All It’s Cracked Up to Be: Our Egg Nog Recipe
One of my college roommates was nicknamed “The Living Legend.” Among his legendary feats: Once after spending a December afternoon on the basketball court, he trudged into our apartment, plopped down in his favorite chair and proceeded to plow through a bag of 16 powdered doughnuts and a carton of egg nog.
Not everyone can be legendary, but we can all enjoy a festive egg nog this holiday season.
One caveat: Contrary to popular belief, you can’t count on alcohol to kill all of the bacteria in a nog that’s made with unpasteurized eggs. So here’s a favorite recipe that doesn’t include raw eggs, the consumption of which is best left to Napoleon Dynamite.
- 12 eggs
- 1 1/3 cups sugar
- 7 cups milk
- 3 cups heavy cream
- 9 ounces dark rum or bourbon
- 2 teaspoons vanilla extract
- 2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
Combine eggs and sugar in a saucepan and whisk until frothy. Add two cups of milk and whisk together. Place on medium heat and cook the mixture gently to an internal temperature of 160°F, stirring constantly. The mixture is adequately heated when it firmly coats a metal spoon; don’t lick the spoon if the mixture is not fully cooked.
Take it off the heat and stir in the remaining milk, cream, rum or bourbon, vanilla extract, nutmeg and cinnamon. Chill at least 3 hours before serving in your favorite holiday mug.
– Matt Rehm