Eggnog is delicious and always appreciated when it's homemade! Try this recipe and skip the storebought stuff!
At a glance
3 1/4 cups icing sugar (confectioner's)
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 cup vanilla
10 cups milk
Brandy (optional) or rum (optional) or rye meal (optional) or scotch, to taste
Nutmeg to garnish
Using a large mixing bowl beat eggs until very light and lemon colored.
Gradually beat in sugar, salt, cinnamon and vanilla.
Stir in milk, using larger container if necessary.
Add liquor to taste.
Refrigerate 24 hours before serving.
To serve, run through a blender to foam up.
To store keep covered in refrigerator up to 4 days.
Strength may be adjusted by adding more or less liquor, or more or less milk.
Garnish with nutmeg and serve in a pretty glass.
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