How to Make Eggnog

What’s the holiday season without a glass of creamy eggnog?

You will need

  • Six eggs or one and a half c. of egg substitute
  • 1.0 c sugar
  • 0.5 tsp salt
  • 1.0 qt milk
  • half-and-half
  • or heavy cream
  • 0.5 tsp vanilla extract
  • Ground nutmeg
  • One can of fat-free evaporated milk
  • 3.0 c skim milk
  • Rum
  • cognac
  • brandy
  • or whiskey

Step 1 Rinse the eggshells If you’re using eggs, rinse the shells thoroughly before breaking them.

Step 2 Beat the eggs Beat the eggs or egg substitute until foamy.

Step 3 Add sugar and salt Beat in the sugar and salt until the nog is thick. It will be a pale yellow color.

Step 4 Stir in the milk Stir in the milk, half-and-half, or cream, along with the vanilla, and chill for a few hours.

Step 5 Serve Pour into glasses and sprinkle on some nutmeg. There should be enough to serve six to ten people.

Step 6 Cook the nog To use real eggs without the worry, stir half the milk with the beaten eggs and sugar over low heat, stirring constantly, until it reaches a consistency that coats a spoon. Then stir in the remaining milk and chill overnight.