Homemade eggnog is always a special treat, but many people worry that eating the raw eggs is not safe. Studies prove that E-coli and Salmonella from raw eggs comes from dirt and bacteria from the outside of the eggshell, not the inside of the egg. So if you take extra precautions and wash your eggs before you crack them open, you should be fine. However, if that just doesn’t put your mind at ease, we have posted a “pasteurized eggnog” recipe below this one. Feliz Navidad!
6 eggs (Wash before cracking open.)
3/4 cup sugar or 1/2 cup honey
1 cup heavy cream or half and half to cut calories.
1 tsp vanilla or rum extract
2 cups almond or soy milk – will help reduce calories greatly if used in place of cow’s milk and tastes just as good.
sprinkle nutmeg and 1/4 tsp.
Separate eggs putting yolks in a blender and whites in a small bowl. Blend egg yolks on high until very thick and lemon-colored. Add 1/2 of the sweetener and continue beating until it’s dissolved. Add milk and cream or half and half. Add vanilla or rum and 1/4 tsp nutmeg and blend until foamy.
Beat egg whites until stiff, very slowly beat in remaining sweetener and fold into blender mixture. Blend just for a couple seconds to mix but don’t flatten the egg whites too much. You want it foamy. Sprinkle with nutmeg just before serving. Keep refrigerated.
Heat milk on stove until scalding (simmering but not boiling). Beat eggs and add half to milk. Mix well. Then add remaining eggs. (You have to add them this way to prevent the eggs from forming chunks because they cook in the mix if added all at once) Heat egg and milk mixture until just before boiling, (steaming but not boiling) reduce heat and let simmer for 20 minutes to kill any bacteria. Add sweetener. Cool and add cream or half and half. Add vanilla or rum and nutmeg. Beat until frothy. Keep refrigerated.
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