Eggnog

(American egg & cream Christmas beverage)

Yield: 4-6 servings

Basic Steps: Beat → Whip → Fold → Chill

In a large bowl, beat the egg yolks until they lighten in color. Add the sugar and beat until it is fully dissolved.
Stir in milk, cream, liquor and a pinch of nutmeg. Chill well.
In a clean bowl, beat the egg whites until they form soft peaks. Add 1 tablespoon sugar and beat some more until they form stiff peaks. Fold the whites into the yolk-cream mixture with a spatula. Pour into a serving pitcher and chill. Pour into serving glasses and sprinkle with a pinch of nutmeg.

Cooked Version: Do not separate the eggs. Beat the whole eggs and sugar together until the sugar is dissolved and the eggs frothy. Stir in milk and nutmeg. Heat in a double boiler over simmering water, whisking constantly. Bring to a temperature of 165°F, remove from heat and strain. Chill well. Stir in liquor. Beat the heavy cream with a pinch of sugar, and stir half into the egg mixture. Serve the rest as a dollop on top of each serving. Sprinkle with nutmeg.
Vary the amount of sugar and liquor to your taste. Versions of eggnog are also made with bourbon, rye, hard cider or cognac.
Substitute all milk or half and half for the heavy cream if you want a lower fat version.
Eliminate the alcohol and make the cooked version for children.

Although eggnog is derived from various European winter restorative beverages, or "noggins," it is actually an American invention that appeared in the late 1700s. Over the years, eggnog has become a traditional American Christmas drink.
For the uncooked version, be sure to use fresh, clean, high quality eggs to reduce the small risk of food-borne illness. To be safe, do not serve the uncooked version to the very young, the very old or to those with compromised immune systems.