wilkes

I made homemade for the first time last year and it was SO much better that I decided to make it a tradition!

Quack you need to taste home made it is so much better.

It's been a whole year... it was either the traditional or the spirited. It was a hit! Thanks Bushman.

I think it would be cheaper to buy a carton at the grocery store.

I have 4 recipes and I don't remember which one you had ,so here is all 4.
.... Traditional Eggnog
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1 ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1 ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
....Spirited Eggnog
4 eggs, separated
1 ½ cups milk
1 ½ cups whiskey
1 cup cream
½ cup sugar
½ cup white rum
couple pinches nutmeg
In the bowl containing the egg yolks, beat the yolks using a mixer, if you have one.
Slowly add in half of the half-cup of sugar, while still mixing.
When really well mixed, set the yolk & sugar bowl aside and begin work on the egg whites.
The egg whites need to be beaten stiff with the other half of the sugar.
Combine the egg whites and the yolks and continue mixing on low speed.
Stir in the rum, then the milk, then the whiskey, then half of the cream.
In a separate bowl, whip the other half of the cream.
When whipped, gently fold the cream into the eggnog mixture.
Ladle room temperature eggnog into cups and sprinkle with a small amount of nutmeg.
....Easy Eggnog
6 eggs
3 cups milk
8 tablespoons sugar
3 teaspoon vanilla essence
1/2 teaspoon nutmeg, ground
In a large bowl, beat the eggs using an electric beater (if available).
By turn, add milk & sugar.
Continue beating until mixture thickens slightly.
Add in the vanilla essence & ground nutmeg.
Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
....Christmas Eggnog
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1 ¾ cups sugar
2 ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
Serves: 8.

Bushman help!
I used your egg nog recipe last year and can't seem to locate my printed copy this year. Would you please post again.... thanks!