Eggnog

**lvdkeyes** · December 8th, 2010, 11:42 PM

6 cups milk
6 eggs
4 tbsp sugar
1 tbsp pure vanilla extract
6 scoops of the best vanilla ice cream you can afford
Rum or brandy to taste OR rum extract (optional)
Nutmeg

Beat the eggs in a large bowl. Heat the milk with the sugar to a simmer stirring to dissolve the sugar. Temper the eggs with a little of the hot milk, and then add back to the remainder of the milk and bring back to a simmer. Pour through a fine sieve into a large bowl. Allow to cool. Add the vanilla, rum, brandy or extract if using and the ice cream. Mix until smooth. Chill thoroughly in refrigerator. Serve in punch cups with a sprinkle of freshly grated nutmeg.

**Magwan** · December 13th, 2010, 06:58 AM

The recipe sounds great and I would like to try it. My question is if I were to use the rum, how much would I use? To taste?

**Magwan** · December 13th, 2010, 07:02 AM

Never mind! I guess it would help to read the entire recipe. Thanx tho.

**lvdkeyes** · December 13th, 2010, 07:54 AM

LOL.

The original recipe doesn't call for heating the milk, tempering the eggs, etc, but with the possibility of salmonella poisoning I have started to be sure the eggs are heated well enough for safety reasons.

**abi_csi** · December 17th, 2010, 11:12 AM

I have never made eggnog -it seems to be more of an American beverage (us Brits tend to imbibe mulled wine, hot toddies, spiced cider and other weird hot-alcohol based concoctions around Christmas time. I think I might try this recipe though, being a huge fan of dark rum!

**lvdkeyes** · December 17th, 2010, 11:15 AM

Eggnog is rich and fattening as hell, but so luscious. It would go well with some of your mince pies.

**Parker Gabriel** · April 28th, 2012, 05:47 AM

I wonder if this recipe could be so varied as to allow you to cook the alcohol content out of the rum.

I have people for whom I want to serve eggnog, but some of those cannot drink strong liquors. The eggnog recipes I want should start with rum and raw eggs, but should call for you both to cook the eggs to avoid salmonellosis and to boil away the alcohol to prevent anyone who drinks the resulting eggnog from getting, say, too drunk to drive.