:
6 eggs
3 cups milk
8 tablespoons sugar
3 teaspoons vanilla essence
1/2 teaspoon ground nutmeg
Beat the eggs in a large bowl using an electric mixer. Add milk and sugar slowly.
Continue beating until mixture thickens slightly. Add vanilla essence and ground nutmeg.
Cover and refrigerate until chilled (but at least 3 hours). Serve plain or with alcohol of choice such as bourbon, rum, whiskey or brandy.
*Note that this recipe uses raw eggs and therefore there is a risk of salmonella or other food-borne illness. To minimize the risk, you should use only the freshest eggs which have been properly refrigerated and which have intact shells.
Eggnog had its origins in England but crossed the Atlantic to the English colonies during the 18th century. It has become a very popular winter drink in North America and is served mostly at Christmas but also on Thanksgiving and new years. It can be alcoholic or non-alcoholic.
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