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I've made it and it's delicious, but the recipe calls for raw eggs, which I'm leery of.
I recently bought the soy "Silk" brand eggnog following the recommendation of someone here and I liked it very much.  It's not thick and rich like real eggnog, but tasty.  Don't remember how it compares in price.

If you make homemade, try adding some orange zest and spirits of your choice. Mmmm...

Connemara:  even store bought egg nog has egg yolks in it. I don't think there's any difference in the salmonella risk between home made and store bought. The risk is also very low.


RobertB: thanks for the recipe. I printed it out. Seems a little lean on the eggs, though. I seem to recall a recip a while back that called for at least a dozen eggs, but i'm guessing it made quite a lot more than 4 servings. Have you tried this recipe yourself?

Connemara wrote:

I've made it and it's delicious, but the recipe calls for raw eggs, which I'm leery of.
[snip]

To quell your concerns of raw eggs, you could use pasteurized eggs.

Personally, trying eggnog once was enough. It may have been a bad batch or something else, but the thought of eggnog itself makes me quesy.

EDIT: added "once".

Last edited by D'Eyncourt (2007-12-01 4:42 pm)

I like eggnog also.  I think home-made is best.  Good luck with it Justine.

justine wrote:

RobertB: thanks for the recipe. I printed it out. Seems a little lean on the eggs, though. I seem to recall a recip a while back that called for at least a dozen eggs, but i'm guessing it made quite a lot more than 4 servings. Have you tried this recipe yourself?

J, I haven't tried my hand at that recipe, but I have had the eggnogg at the restaurant that the recipe comes from. It's good, ie rich as all hell.

I did this one last year and it turned out wonderfully    Can't wait to do it again this year.  I did use the raw egg one, haven't tried the cooked version.  May do that. 

Only thing that comes close around here is Royal Crest egg nog.


4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

PS given the climate I much prefer a nice rum punch at xmas. The Two Fat Ladies' recipe is a good one:

http://www.caribbeanavenue.com/kitchen/ … h012.shtml

When your family owns and operates a place called Smiling Hill Farm, you tend to go through life with a grin. But last week, the best Warren Knight could manage was a grimace.

It started with a spot inspection from the U.S. Food and Drug Administration -- it happens every year or two at the Westbrook dairy farm and has never been a big deal.

But this time was different. Looking over a fresh batch of the Smiling Hill egg nog, the inspector did a double take: The bottle cap -- the only place on the otherwise all-glass container with any printing -- was out of federal compliance.

How so?

"Eggs were not listed as an ingredient," Knight recalled.

Egg, you see, is an allergen. As such, the inspector told Knight, it must be explicitly listed as an ingredient somewhere on the one-and-three-eighths-inch-wide cap.

"But the cap says 'Egg Nog!' " protested Knight.

Didn't matter.

http://pressherald.mainetoday.com/story … p;ac=PHnws

Wish I were kidding. 

I like eggnog, though I've only had the store-bought kind. And amazingly, given my choice of recreational substances, I prefer un-spiked eggnog.

Silk nog is the nog to end all nogs. And it aint got no eggs in it.

I remember this thread from last year.  Its good stuff.  I just don't like to drink a whole lot because its really not too good for you.

The Silk version is probably OK for you.