(American Egg Board)
St. Nick’s Eggnog
Eggnog is a delicious holiday tradition, but some folks have a low tolerance for the emulsifiers and stabilizers used in commercial eggnogs. Homemade eggnog has no added ingredients. This recipe has been passed down since 1930. The leftover eggnog can be used in French toast or for pancake batter.
6 large eggs
1/4 cup sugar
1/4 tsp. salt
4 cups whole milk, divided (For richer eggnog, substitute half-and-half or light cream for some of the milk.)
1 tsp. vanilla
Cinnamon sticks for garnish
Beat eggs, sugar and salt in large heavy saucepan until blended. Stir in 2 cups milk.
Cook over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. Remove from heat immediately.
Stir in remaining 2 cups milk and vanilla. Refrigerate, covered, until thoroughly chilled, several hours or overnight.
Just before serving, stir brandy, rum or bourbon into the eggnog, if desired.