Homemade Eggnog

  

Homemade Eggnog

Thinking of coming up with something for the holidays? Don’t miss out this popular beverage for the season, try this simple Homemade Eggnog recipe.

When choosing eggs, bear in mind that fresh eggs are prone to the salmonella bacteria. When planning to serve young kids and elderly people, it is best to use pasteurized eggs as base ingredients for your eggnog, or else heat  the mixture to ensure that your eggs are bacteria-free. You wouldn’t want to ruin a perfect holiday with upset stomachs.

Try mixing these :

3 large eggs, slightly beaten
1/3 cup sugar
1 dash of salt
2  1/2 cups of milk
1 1/2 teaspoon vanilla
1 cup whipping cream
2 tablespoons powdered sugar
1/2 cup rum or sherry
ground nutmeg to sprinkle

In a medium size saucepan, mix the eggs, sugar and salt. Pour in milk gradually over the mixture, stir well and place saucepan over medium heat for around 15minutes while stirring constantly, until the mixture gets thick enough to coat the metal spoon. Remove from the heat. Pour in vanilla.

Let this custard mixture cool down by placing the saucepan over cold water in a basin. If the custard curdles, beat with a hand beater until there are no more lumps. Set aside and refrigerate mixture.

Before serving your homemade eggnog, be sure to prepare the toppings by whipping the cream mixed with powdered sugar and extra vanilla on a chilled medium sized bowl with the use of an electric hand mixer and until stiff.  Gently pour a cup of whipped cream, rum/sherry and food coloring into the custard mix. Pour into individual cups and sprinkle with nutmeg to garnish and add flavor.

Serve and enjoy your homemade eggnog treat. This makes 10 servings.