Web most homemade eggnog recipes follow a basic formula:

Hard eggnog recipe. Set the heat to the lowest level for five minutes, then slowly bring the mixture to a boil. This should remove any risk from eating raw eggs. Some of the egg whites will also float to the top, like cappuccino foam.

Web ingredients 4 large eggs, separated ⅓ cup, plus 1 tablespoon, sugar 2 cups whole milk 2 cups heavy cream, divided ½ teaspoon freshly grated nutmeg, plus more for garnish ⅓ cup bourbon, brandy, cognac, or rum, or to taste (optional) Web steps in a large bowl, beat the egg yolks with 3 tablespoons of the sugar until fluffy. Whisk the egg yolks, then whisk in the sugar.

Gradually add the 1/3 cup sugar and. Web eggnog made with raw eggs is safe to drink if the eggs have been heated to 160 degrees. Stir regularly to avoid scorching, just until it comes to a boil.

My recommendation is the use pasteurized eggs for any recipes containing raw eggs. Web step 1 in a saucepan, heat 2 cups milk but don’t boil. Boil, then remove from heat.

Web jamaican rum milk (not cream) it’s garnished with nutmeg. Her recipe is rich with cream and potent, since it's laced with three types of liquor—dark rum, bourbon, and cognac—so it's best served in small cups. Gradually whisk the hot milk.

Web in a large saucepan, combine the milk, nutmeg, cinnamon, and vanilla. Follow our easy recipe for how to make eggnog, then check out more eggnog recipes. With the mixer still running, gradually add the remaining 1 tablespoon of sugar and beat until stiff peaks form.