Home-made eggnog

[fleet]

I love, eggnog, but the stores here only carry it between October and the end of December.

The following is NOT recommended by the USDA due to a risk of salmonella, but it is a tasty and quick recipe for home-made eggnog.

Ingredients
4 eggs
1/3 cup sugar
1/8 teaspoon ground nutmeg
2 tablespoons lemon juice
1/8 teaspoon salt
4 cups milk
1/2 cup heavy cream

Instructions

In a large bowl, beat the eggs until they are thick and lemon colored
Whisk in sugar, nutmeg, lemon juice and salt.
Add milk and cream
Beat with a hnd mixer for 1 to 2 minuets or until the eggnog is frothy.
Serve chilled. Makes six large glasses.

Repeating the warning
The following is NOT recommended by the USDA due to a risk of salmonella.

[Jac]

If I knew a local farmer I could trust or had a way of irradiating the eggs, I'd try this out.

[fleet]

Here is how to make a 'safe' version of eggnog. I haven't tried this recipe, but it came from the same source as the previous one.

Ingredients
4 eggs
1/3 cup sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
4 cups milk
1/2 cup heavy cream

Instructions
Heat the milk and cream in a saucepan over medium heat until it is about 115-120 degrees F.
In another bowl, use a hand mixer to beat together the eggs for 1-2 minutes or until they are lemon in color.
Scoop 3/4 cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called “tempering” the eggs.
Now pour the egg/milk mixture slowly into the heated milk, whisking constantly.
Add the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 160 degrees F. This is a safe temperature for the eggs.
The last step is chilling the eggnog.

If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.

[Jac]

Huh. I may have to try that version.

[fleet]

Huh. I may have to try that version.

The ingredients are the same, except that the 'cooked' version does not have lemon juice.