Eggnog

Two cups dark rum

The holiday seasons have come and we have decided to try out a 4 week recipe for eggnog. Traditional eggnog calls for milk, sugar, raw eggs, and spices. Since eggnog calls for raw eggs there appears to be an inherent health concern. However, over a year ago we learned from Science Friday that through the scientific method there is a safe way to make eggnog with completely steralized raw eggs. Dr. Rebecca Lancfield's Eggnog Recipe has been tried and tested for over 40 Years.
Click here to view the original recipe.  We decided to make a half batch with a few minor adjustments to the recipe.

We opted to do a half recipe the first time around, so know that you can double this for the full recipe:

•  6 raw eggs
• 2 quarts heavy whipped cream
• 1 cup sugar
• 2 quarts milk
• 2 cups dark rum
• 1 cup burbon

First we beat the eggs together and added the rum and bourbon. Mix well. In a seperate bowl we whipped the heavy cream in the mixer for about 5-7 minutes or until the cream peaks. Next we mixed the milk and the sugar together until the sugar was disloved. Finally we added the egg/rum/bourbon with the milk/sugar mix and then added the whipped cream. We mixed until the mixture was silky smooth. The instructions call to leave the eggnog ajar at least overnight in the refrigerator. Our plan is to have this for Christmas and maybe even New Years.

Will be ready for Christmas!