*optional: in a very clean bowl, beat the egg whites until they reach soft peaks. Add one TBSP of sugar, and continue to beat until they have just reached stiff peaks. Whisk the egg whites into the chilled eggnog.
Note that consuming raw eggs increases the risk of salmonella -- to reduce this risk, I suggest using pasteurized eggs, such as Safest Choice™ Pasteurized Eggs, which are processed in a warm-water bath to kill any bad bacteria.Recipe Notes:
1. I like my eggnog not too sweet, and find it just perfect with a slightly rounded ½ cup of sugar. If you prefer yours a little sweeter, increase the sugar by ¼ cup, or to taste.
2. If you want to mix up the flavor of your eggnog, try adding a few drops of orange extract, a dash of pumpkin pie spice, or a pinch of freshly ground cardamom... or use whatever flavors sound good to you.
3. Traditionally, eggnog is made using raw eggs. Note that consuming raw eggs increases the risk of salmonella -- to avoid that risk, I've included instructions for cooking the eggnog. Or, you can use pasteurized eggs and skip the cooking all together (just add the cold milk directly to the egg yolks and do not heat the mixture). I like Safest Choice™ Pasteurized Eggs, which are pasteurized in an all-natural warm water bath to eliminate the risk of Salmonella. That means you can enjoy raw, homemade eggnog without the worry!
4. Homemade eggnog should be enjoyed within a few days of making it. If you've included the alcohol, it will last longer depending on the amount added. Eggnog should be stored in a jar or airtight container in the fridge at all times.
Recipe adapted (loosely) from the always amazing
Alton Brown.UPDATE: I finally remembered to measure a batch! This makes approx. 4.5 cups of eggnog, without the booze added. I typically do a double batch and get between 9-10 cups, which is plenty for sharing with my family and in-laws.