Nov 23, 2008
My mom’s eggnog: Mix well and refrigerate at least 3 hours.
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6 pasteurized eggs
¾ cup maple syrup
½ teaspoon salt
1 pint half-and-half
1 pint milk
2 teaspoons vanilla
2 teaspoons nutmeg
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© 2012 Abuyo. All rights reserved.
I’ve never, ever even tasted eggnog. But since you shared this….I just might have to try it out! : )
How about the fact that it never once ever even occurred to me that you could make your own egg nog. Don’t tell my 9 year old, please. My excuse is usually that we just don’t have anymore. If she knows I could just make some, my life will never be the same. *grin*
ummm….
you forgot the spiced rum.
;)
I assume you have to use pasteurized eggs since you’re not cooking it. Unfortunately, I can’t find pasteurized in-shell eggs around here. Anything pasteurized is 99% real egg – no cholesterol, no fat, meaning it won’t work, right?
Where do you buy pasteurized eggs? Can you get them at a regular grocery store?
Never mind the comment above. Google told me how to do it myself. It seems easy enough if you have thermometer. My husband says a meat thermometer (CLEAN!!!!!!) should work well. Here you go and happy pasteurizing:
http://www.recipezaar.com/Homemade-Pasteurized-Eggs-133715
This reminds me… I used to drink the stuff by the pint.
Or whatever size that container is eggnog usually comes in.
I remember it being very filling.
Yes, pasteurized eggs are because you’re consuming them uncooked. I started using pasteurized eggs only 2-3 years ago. I never knew of them before. But once I knew they existed, I thought it best to be safe.
I buy pasteurized eggs from the shelf right next to the regular egg shelf at CUB.
Thanks. We love eggnog around here and it never occurred to me either that I could make it myself. Cool.
I’ve been fasting from all booze this year and it has been pretty easy, but you just reminded me of my all time fav seasonal drink. eggnog and whiskey. next year. next year.
I didn’t even know pasteurized eggs even existed. I suppose the other option is to get hormone free eggs and *not* pasteurize them, like good ol’ pioneers.
nice use of 22 words – I counted. its good that half-and-half could be one word!
I’m impressed that this recipe was 22 words! Well done.
i’m super excited !
i love eggnog, and am only recently foraying into homemade foodstuffs.
guess who’s makin’ some eggnog.
:)
Must say: I do not get eggnog. How is this a yummy beverage? Does.not.compute. Am I alone in this? (however, I might have to make some for my husband who loves it…I could cave in that way.)
Eggnog year ’round!? This could be a really good thing or really bad thing. I’m not sure which yet…
ditto what Nathan said. No rum = not eggnog
: )
[...] recipe November 24, 2008 Courtesy of Abraham Piper. Related posts:Is there a blog you think the world should know about? Tell Abraham Piper. [...]
it never occurred to me that by using pasteurized eggs i could take the stove completely out of the process. this has changed my life.
is that the 0 calorie eggnog that I dreamed about?
I trust you and have never counted the words.
Sounds healthy ;)
YUM! I love nog!!!
[...] Abraham Piper shares his mother’s eggnog recipe: 6 pasteurized eggs ¾ cup maple syrup ½ teaspoon salt 1 pint half-and-half 1 pint milk 2 teaspoons vanilla 2 teaspoons nutmeg [...]
I just remembered this post, of course after the stores closed, and we have no half&half. I thought I would enjoy this tomorrow. Oh well, maybe I will make it for the Christmas with my in-laws on Saturday.
I mixed up some of this last night and really like it. But how thick does yours usually turn out? I like the thickness of store bought but the stuff I made did not come out very thick. Thicker than milk, but a lot thinner than the store stuff. Is this normal or is there a way to thicken it up and give it a creamier taste and feel?
I’m drinking some right now. Pretty good.