Homemade egg nog is an indulgent treat, you can of course buy commercially prepared at the grocery store but making it yourself although a bit more work is not just delicious but free from additives. Make it with or without booze, you can buy rum flavoring and it works well but I like to add both bourbon and cognac. Happy New Year and here’s how to make it:

Egg nog

Makes a little more than a quart

2 1/2 c whole milk

6 egg yolks (save the whites for another day)

1/2 c + 1 tbs sugar (divided)

1 c heavy cream

2 tsp vanilla extract

1 tbs rum extract (optional if not using the booze) according to taste start with 2 tsp add more if you like

2-4 tbs bourbon or rum

2-4 tbs cognac or brandy

nutmeg to taste

Ice cream to gild the lilly

Heat milk to scalding, whip egg yolks with 1/2 c sugar and a pinch of salt until they become thick and lighter in color. Temper the whipped eggs by slowly adding the scalded milk stirring constantly. Pour back into the pot and cook on med/low stirring constantly scraping the bottom of the pot until it thickens and leaves a trail on a wooden spoon.

Remove from heat and pour through a sieve (in case some of the egg may have scrambled) into a heat proof container. Cover with plastic wrap sitting directly on top of the custard base and refrigerate until cold (overnight is best)

To make the egg nog: Whip the heavy cream with 1 tbs sugar and the vanilla. Pour the cold custard base into a mixing bowl and add the bourbon and cognac or rum. Fold in the whipped cream and sprinkle with nutmeg. Refrigerate until ready to use. I like to add some vanilla or egg nog ice cream before serving letting it partially melt into the egg nog.

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