How to make Egg Nog

If you are grossed out by raw eggs (shame on you) then this recipe might not be for you.

Raw eggs are good, people! Especially if the come from a local farmer. I have absolutely no qualms with eating raw eggs from a trusted local source. Raw eggs that have been shipped in from West Virginia and sat on a grocery shelf for a few weeks….those make me cringe a little. I might still use them, but I would definitely cringe.

On to the recipe. It’s hard to find an Egg Nog recipe that doesn’t require slooooowly cooking 12,000 yolks. So here’s my raw egg nog invention.

Use 1 Egg per cup of Milk.  Then add to taste: a little sugar, some vanilla, a dash of cinnamon and/or nutmeg. Here’s what that looked like for me.

  • Beat 4 eggs til creamy
  • Slowly add 4 cups of milk. Beat some more
  • Add 1/4 cup Sugar
  • Add 2 tsp. Vanilla, 2 dashes of cinnamon, 1 dash of Nutmeg
  • Beat again.

That’s it! Egg Nog. Easy peasy lemon squeezy.  Eww, lemons and egg nog. Sorry.

    • Kayla
    • December 3rd, 2009

    I think you should rename your blog something to do with food and recipes =)

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