How do you make egg nog? ?

Question

It's my favorite thing to drink and I want to know how to make it. Just regular egg nog. Please and thank you.

Answer 1

HOLIDAY EGGNOG

Serving Size: 16.

2 large eggs (pasteurized)

1 1/2 cups sugar

1/2 teaspoon salt

2 quarts milk

2 tablespoons vanilla extract

2 cups heavy whipping cream

ground nutmeg

In heavy 4-quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended. Gradually stir in 1 quart milk and cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon well, about 25 minutes (mixture should be about 170 F to 175 F. but do not boil or it will curdle).Pour custard into large bowl; stir in vanilla extract, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until well chilled, about 3 hours.

To serve, in small bowl, with mixer at medium speed, beat heavy or whipping cream until soft peaks form. with wire whisk, gently fold whipped cream into custard mixture.

Pour eggnog into chilled 5-quart punch bowl; sprinkle with ground nutmeg.

EGGNOG

Servings: Serves 1.

Ingredients

1 whole egg

1 tablespoon superfine sugar

Pinch salt

1/4 teaspoon vanilla

1 cup milk

Nutmeg

Preparation

Beat the egg with the sugar and salt and pour into a 10-ounce highball glass. Add vanilla and milk and stir to mix. Grate a little nutmeg on top.

Note: use pasteurized eggs for better results.

hope these help.              good luck and enjoy.

Answer 2

http://www.wikihow.com/Make-Eggnog

Answer 3

This is the recipe I've used for 15 years:

2 eggs

pinch of salt

1 can sweetened condensed milk

1 quart whole milk

2 teaspoons vanilla divided

1/4 cup sugar

1/2 pint heavy whipping cream

nutmeg

In a large pitcher mix the eggs, salt, canned milk, 1 tsp vanilla and whole milk. Whip the cream with 1 tsp vanilla and sugar in a seperate bowl. Stir the whipped cream into the milk mixture. Serve either plain with a sprinkle of nutmeg or with bourbon or dark rum. The cream will rise to the top so you'll need to stir it every so often. Yes, I use raw eggs and no one has ever gotten sick in 15 years of making it.