1. As always, start with a good recipe
Every good recipe has five basic ingredients: eggs, sugar, milk, cream, and alcohol. Adding a little garnish of nutmeg makes it even more special.
Try one of these:
2. Keep it safe
Since eggnog is made of raw eggs, there is some risk involved. But don't freak out! Stick with me for a minute.
Always get the freshest eggs possible (check your local farmer's market). If you're not willing to gamble, you can always used pasteurized yolks and white, egg substitute, or cook your 'nog.
If you'd rather cook your eggs, warm the milk and cream over low-medium heat until it just starts to bubble. Whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, and return to the heat to continue to cook. Don't heat above 140-160 degrees--you don't want scrambled eggs!
You should also know, bacteria can't survive and thrive with alcohol, so boozy 'nog is sterilized and preserved by the addition of your favorite bourbon or cognac.
3. Age your 'nog
Aging can really amp up the taste and texture of your eggnog. All you need is a day or two in the fridge for a smoother, thicker eggnog.
4. Make your 'nog even richer
Change up the proportions of whole milk to cream--more cream=thicker and creamier eggnog.
5. Try some flavor twists
Typical 'nog give you the yawns? Try one of these for something different:
SHARE with your friends and family that love a good glass of 'nog!