Egg Nog

This is a mildly pasteurized (cooked) non-alcoholic Egg Nog. Use the freshest eggs you can, and optionally add Burbon or Rum before serving.

Egg Nog

Ingredients

  • 4 Egg Yolks
  • 4 Egg Whites
  • ⅓ Cup White Sugar
  • 2 Cups Milk
  • 1 Cup Cream
  • 1 tsp. Nutmeg, Powdered
  • 1 tsp. Vanilla Extract, Optional

Procedure

  1. Combine the Egg Whites, Nutmeg and (Optionally) Vanilla Extract in a mixing bowl.
  2. Whisk with an egg beater until the mixture forms soft peaks.
  3. Combine the Egg Yolks and White Sugar in a saucepan. Whisk the yolks and sugar together until a light yellow, creamy paste is formed.
  4. Add the Milk and Cream to the saucepan and place over medium-high heat. Using the whisk on a low speed, keep the mixture agitated to avoid curdling. Slowly bring this mixture up to 160°F.
  5. When the mixture reaches 160°F, immediately take it off the heat and add the whipped egg whites. Continue mixing to ensure consistency, then set aside to cool before bottling.
  6. Chill the Egg Nog overnight, if possible. Finally, serve either hot or cold.