AEM posted an eggnog recipe in this thread.
“Beat Yolks of twelve Eggs well. Add two and a fourth Cups of Sugar and continue to beat well. Add one Quart of good Brandy, one Pint of Jamaica Rum alternately and slowly. To this add three Quarts of heavy Cream and fold in half of the beaten Egg Whites. Beat remaining six Egg Whites very stiff and add one Cup powdered Sugar. Then stir lightly into this one Quart of Cream and fold this Mixture into the other Ingredients. Let stand from six to twelve Hours in a cold Place before serving.”
(Copyright, The Colonial Williamsburg Foundation, 1938 & 1966)
I haven’t tried that particular one but as I mentioned before, I make eggnog from Thanksgiving through New Year’s and I’m told it’s pretty good 😉 I thought I had previously posted the recipe but I couldn’t find it when I searched. So, below the fold is the recipe that I use.
I got this from my sister, BTW, who got it from a magazine. It’s called White House eggnog but I can’t find a recipe online that matches up with the ingredients so I can’t give proper credit.
6 extra large eggs, separated
1 3/4 cups sugar
1/2 cup dark rum
1 cup brandy
1 cup bourbon
1 tablespoon vanilla
3 cups heavy cream
3 1/2 to 4 cups milk
1 tablespoon freshly grated nutmeg
Combine egg yolks & 1 1/4 cups of sugar in large mixing bowl & whisk until light & fluffy. Whisk in rum, brandy, bourbon & vanilla. Chill 2-3 hours.
Stir in heavy cream. Gradually stir in milk until nog reaches the desired consistency.
In a separate bowl, beat egg whites until they form peaks, while slowly adding 1/2 cup sugar. Fold egg whites into the nog. Sprinkle nutmeg on top.
I’ve experimented a bit with various rums, brandies and bourbons. The combination that I like uses Barcardi Select, E&J and Jack Daniels, respectively. It seems to me that the bourbon choice has the most effect on the taste. I once tried Southern Comfort – way too sweet. And a friend of mine used Jim Beam – it had a bite to it.
A couple of other things that I do:
- In the first step above, I always whisk the egg yolk/sugar mix until it is perfectly smooth. I hate grainy eggnog.
- I chill the concoction overnight. For whatever reason, it always tastes better.
So if you have a favorite eggnog recipe, please share 😉
VIVIAN J. PAIGE | All Politics is Local 
Here is an eggnog recipe for you vegans out there:
This recipe is excerpted from The Almost No-Fat Holiday Cookbook.
This “eggnog” will please even those who say they don’t like soymilk. It’s not too thick and cloying — a very refreshing drink any time of the year. Make the eggnog mix ahead of time, then blend with the ice cubes just before serving.
2 (10.5 oz.) pkgs. reduced-fat, extra-firm, SILKEN tofu.
2 cup reduced-fat soymilk, or other plain, non-dairy “milk”
2/3 cup turbinado sugar, light brown sugar, or sucanat (or use 1/2 c. honey or 1 c. alternate liquid sweetener)
1/4 tsp salt
1 cup cold water
1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste)
4 1/2 tsp pure vanilla extract
20 ice cubes
freshly grated nutmeg
Place the crumbled tofu and the soymilk in a blender with the sugar and salt. Blend until very smooth. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla. Mix well, cover, and refrigerate until serving time.
To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled on top.
Serves 10
A warning of caution: The FDA does not recommend using any part of raw eggs! Unless they’re cooked eggs should be considered dangerous due to the threat of Salmonella. Don’t know if the addition of the alcohol conteracts this!
And a fine “Bah, Humbug” to you, too. 🙂
OK, I’ll bite. What the heck is “turbinado sugar” and “sucanat”? Never heard of either one 😦
And BS – I’m pretty sure the alcohol cooks those eggs 😉