Classic Eggnog....The Countdown Begins

To make eggnog at home that will make you weak in the knees, you’ll need just a few, high-quality ingredients. Don’t skimp! This holiday classic deserves the freshest locally sourced eggs, milk, and cream. We are getting together with friends for our annual Christmas lunch, so I made some for their gift and some to keep just for me. (Joe won't drink it...."too creamy" he says to anything that has milk in it) Cute story, Joe submitted his application and a video to be on "Survivor" twice, and I was concerned that if he got picked he might have to eat and drink things he couldn't tolerate. He said he hoped he would not have to drink milk as he would fail the competition.  

Classic Eggnog

This recipe by J. Kenji Lopez-Alt over at Serious Eats is as simple as it gets. I’ve cut the original recipe in half, which will make 8 servings. Ingredients: 4 fresh eggs, separated 1/3 C sugar, divided 1.5 C whole milk 1 C heavy cream  1 C dark rum Nutmeg for garnish Beat egg whites until foamy, add half of the sugar. Continue to beat until soft peaks form. In a separate bowl, beat yolks and remaining sugar until light yellow and ribbon-y. Add milk, cream, and rum and beat until combined. Fold egg white merengue into yolk mixture and serve, topping with grated nutmeg.  Eggnog can be kept in the refrigerator indefinitely, due to the high(ish) alcohol content. Just give the mixture a stir and serve!