Homemade Eggnog

Pasteurized Egg Easy Eggnog:

1. In a large bowl, beat the eggs until they are thick and lemon colored. 4 large pasteurized eggs
2. Whisk in the sugar, nutmeg, lemon juice and salt. Add the milk and cream. 1/3 cup granulated sugar, 1/8 teaspoon ground nutmeg, 2 tablespoons lemon juice, 1/8 teaspoon salt, 4 cups 2% milk, 1/2 cup heavy cream
3. Beat with a hand mixer for 1-2 minutes or until the eggnog is frothy.
4. Serve with ice. Makes 6 large glasses.

Cooked Eggnog (Do not add the lemon juice):

1. Heat the milk and cream in a saucepan over medium heat until it is about 115-120ºF.
2. In another bowl, use a hand mixer to blend together the eggs for 1-2 minutes or until they are lemon in color.
3. Scoop 3/4 cup of the heated milk and pour it slowly into the eggs, whisking constantly. This is called "tempering" the eggs.
4. Now slowly pour the egg mixture slowly into the heated milk, whisking constantly. Stir in the sugar, nutmeg and salt. Heat over medium-low heat, whisking constantly, until the temperature reaches 165º F. This is a safe temperature for the eggs.
5. The last step is chilling the eggnog in a pitcher in the fridge. The cooked version will thicken as it cools, so I recommend drinking the eggnog sooner rather than later. If the cooked eggnog thickens too much, you can add milk (plus a bit more sugar and nutmeg) to get it to the consistency you like.