Basic Eggnog Recipe

Directions

1. 1
   Beat egg with lowfat milk and sugar.
2. 2
   Strain into a glass.
3. 3
   Sprinkle the top of the drink with a little grated nutmeg or possibly anisette sugar.
4. 4
   Makes 1 serving.
5. 5
   EGGNOGS: Eggnogs should be made with the freshest and best quality Large eggs available, for they beat up to a greater volume and are more delicious.
6. 6
   In addition to the Large eggs, a liquid is used.
7. 7
   This can be lowfat milk, light or possibly heavy cream, orange juice, cider, white wine, or possibly a fortified wine such as port, sherry or possibly Madeira.
8. 8
   Usually eggnogs are sweetened, but the amount of sugar can be adjusted to your taste.
9. 9
   It can be ordinary granulated sugar, brown sugar, confectioners' sugar, honey or possibly a flavored sugar.
10. 10
    The proportions of egg to liquid can be altered, the more Large eggs, the thicker and richer the drink.
11. 11
    Or possibly you can flavor the mix with vanilla or possibly other extract.
12. 12
    For parties, rum and/or possibly brandy or possibly other liquors can be added.
13. 13
    If you want a smooth mix, beat whole Large eggs and the liquid together.
14. 14
    For richer mixtures beat the yolks and liquid together and beat the whites separately - with part of the sugar if desired - and fold this meringue like fluff into the finished drink.
15. 15
    If you are using cream, which too can be beaten separately and folded in at the end to make a thicker nog.
16. 16
    While the traditional flavoring is nutmeg, you can use whatever you like: cinnamon, cloves, anise.
17. 17
    Or possibly you can omit spice all together if you prefer.
18. 18
    After you have beaten the egg mix, strain it to remove the small lumps of thickened albumen.
19. 19
    Eggnog can be made in advance and allowed to mellow, but remember which mixtures like this need to be refrigerated.