What is a simple but tasty recipe for eggnog?

Buy it by the carton in the dairy department of your local grocery store.What is a simple but tasty recipe for eggnog?
Not so long ago it was safe to use raw eggs to drink. However in the UK many eggs are contaminated with salmonella. Buying the Lion brand of eggs ensures that they have been checked but it is not guaranteed free of it. Eggs must be cooked in order to eliminate any traces of it especially if you are pregnant, young, elderly or have a weak immune system.





I would strongly advise searching for an eggnog recipe which involves cooking the eggs first.





Try searching google for: eggnog recipe salmonella





that way you will get recipes from people who have already realised the dangers.What is a simple but tasty recipe for eggnog?
beat 10 eggs and 2 1/2 cups of sugar in a saucepan,then stir in 2 cups of half%26amp;half.cook at medium-low heat,stirring until thick and 160 degrees. turn off heat,stir in 2 cups heavy cream, 1 tsp vanilla,1/4 cup of bourbon. refrigerate. Then beat 6 egg whites in a bowl until you get stiff peaks. Mix into nog,add nutmeg and enjoy.


If that's to fatty,go to www.allrecipes.com


or


www.cdkitchen.com
Get a couple of egg yolks, whip it good, add some Irish Whiskey, whip it good. Drink.


End of story.


See yuz.
This is a really simple recipe:





2 to 3 ounces brandy or light rum


1 whole egg


1 tablespoon superfine sugar


1 cup milk


1/2 cup crushed ice


Nutmeg





Put all ingredients except nutmeg into cocktail shaker and shake like mad. Pour into a glass and sprinkle the nutmeg on top.





Voila!
No Egg ';Eggnog';





6 cups milk


1 package instant vanilla pudding and pie filling -- (4-serving size)


4 teaspoons rum extract


3/4 teaspoon ground nutmeg -- divided


2 cups heavy cream -- (1 pint)


2 tablespoons confectioners' sugar





In a punch bowl, combine the milk and pudding mix; mix well. Add the rum extract and 1/2 teaspoon nutmeg; mix well and set aside.





In a medium bowl, beat the heavy cream and confectioners' sugar until stiff peaks form. Add half of the whipped cream mixture to the milk mixture; stir until well blended.





Dollop the remaining whipped cream mixture over the top and sprinkle with the remaining 1/4 teaspoon nutmeg. Serve immediately.


http://www.razzledazzlerecipes.com/chris鈥?/a>
Whiskey, Milk, Cream, Ice, Shaaaaake and serve with grated nutmeg!
Homemade Eggnog


From Taste of Home





Says Pat Waymire of Yellow Springs, Ohio, ';This holiday treat is well worth the time it takes to make it.';





INGREDIENTS





12 eggs





1-1/2 cups sugar





1/2 teaspoon salt





2 quarts milk, divided





2 tablespoons vanilla extract





1 teaspoon ground nutmeg





2 cups heavy whipping cream





Additional nutmeg, optional








SERVINGS 14





CATEGORY Beverages





METHOD Chill





PREP 50 min.





TOTAL 50 min.


DIRECTIONS





In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160掳-170掳, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts. Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving