This year for the Christmas feast I made egg nog for the first time ever, and it was quite good. I’d only had the strange-tasting kind from the carton before, and it was an annual ritual: “I’ll have a few sips of the junk, this nutmeg-flavored liquid plastic, then I don’t have to touch it for another year.”

This time I made it fresh, it was really simple, and I went easy on the nutmeg. Very nice. This will definitely become a tradition.

EggNog Recipe
(Do this earlier in the day to let it cool)

ingredients:

3 cups whole milk
1 cup cream
6 eggs
1 tsp vanilla extract
1/4 cup sugar
1/4 tsp salt
whole nutmeg
fine grater

In saucepan, beat eggs and add 2 cups milk, then heat it over medium low flame while stirring continuously, add sugar and salt as it heats and keep stirring, but don’t cook those eggs, now, are you listening to me?

When it’s plenty warm but not hot (it will coat a metal spoon), take it off the stove and stir in the remaining milk and cream and vanilla, and add grated nutmeg slowly, checking the taste, till it meets your personal nutmeg point.

Let it cool to room temperature at least before serving, and put it in the fridge to chill further. This is made of eggs, it won’t keep more than a couple days.
Drink it as is after stirring to smoothen it, or garnish with shaved chocolate for kiddies or rum, whiskey or liquer for grown-ups.