Eggnog

Eggnog

Ingredients

• 4 eggs, yolks and whites separated
• 3 cans of evaporated milk
• 2 cups of whole milk
• 1/2 cup of sugar for liquid, 1/4 cup of sugar for meringue
• nutmeg
• vanilla paste or extract
• Optional: water if you want the eggnog to be thinner

Directions

1. Hopefully, you have separated the yolk from the whites. Take the yolk and whisks them with a bit of water to help thin it out. After you have whisked it strain it through a mesh strainer to get rid of the membrane
2. In a pot, heat up evaporated milk whole milk, 1/2 cup of sugar. When the milk is heated through (you don’t want to boil this as you don’t want to burn the milk). After the sugar has dissolved add the strained yolk.
3. Stir constantly to heat everything through. You don’t want to boil, again you don’t want to burn the milk or scramble the egg.
4. Add nutmeg and vanilla to taste.
5. While the eggnog is going whip up the meringue. Take the egg white, 1/4 cup of sugar, and a little vanilla to whip the egg white (I use a whisk attachment) until stiff peaks form. Take the meringue and add it to the pot.
6. It’s now ready to drink! To store it, just put it in a container and into the fridge. It’s good cold or hot.

Notes

• If you want to keep this virgin, leave it as is. If you want to “adult” it up, add a splash of rum, brandy, or bourbon