Are you squeamish about eating raw eggs? I guess I’d have to answer “no,” since I use them in my favorite Caesar Salad Recipe and most recently in making eggnog. I just make sure I’m using super fresh good quality eggs and hope that I’m doing the right thing. I’d be interested in hearing your opinions, or facts, about raw eggs.
Eggnog…most people either love it or hate it. If you’re an eggnog lover, December strolls down the dairy aisle are always tempting. Just grab a quart of that creamy pre-made stuff and add some alcohol and voila, you’ve got a holiday drink. However, I’m not a fan of the grocery store variety. Some of the brands offered are so thick, you feel like you’re drinking lotion…and talk about a playground for artificial flavorings.
One of my clients is very proud of his homemade eggnog tradition. Thanks to Denver Realtor Carl Lyday for sharing his recipe. No holiday season should be without a fresh batch. It’s all about the eggs, the cream and the booze. Yes, Carl’s recipe includes one dozen raw egg yolks, but there’s enough rum and bourbon included to drunken up any qualms and you’ll be prancing around like Rocky Balboa after a shot.
I have to admit this is the only homemade eggnog I’ve ever made and tasted. Doing some research, I found this recipe from Martha Stewart that I’d like to try and compare. She used both the egg yolks and the egg whites and uses cream instead of half and half. In addition to the rum and bourbon, she adds cognac.
- 12 eggs yolks
- 1 cup sugar
- 4 ounces dark rum
- 12 ounces bourbon
- 1 teaspoon vanilla
- 1 quart half and half
- 1 quart whole milk
Combine first 4 ingredients slowly
Add milk, and half and half and vanilla
Sprinkle with fresh nutmeg
Let set in the refrigerator 3 - 4 days before serving
Carl’s Homemade Eggnog…It’s what’s for a Merry Christmas.