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Christmas Eggnog Recipes

Here are some eggnog recipes you can try at home. If you don't want to risk serving raw eggs to your guests, you can find prepared eggnog in cartons from Foremost or in cans from Borden. Both are very tasty, safe and ready to drink, although you may want to add some rum or brandy for a little extra kick before serving at your holiday party. The canned eggnog from Borden will actually keep in the can for 18 months without refrigeration!

Easiest Egg Nog

2 eggs, beaten
3 Tbs sugar
2 1/3 cups low-fat milk
1 tsp vanilla extract
1 dash ground nutmeg


Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

Yield: 3 Servings

Classic Cooked Egg Nog

6 eggs
1/4 cup sugar
1/4 tsp salt (optional)
1 qt milk
1 tsp vanilla extract


In large saucepan, beat together eggs, sugar and salt (if desired); stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F (70C). Remove pan from heat.

Stir remaining 2 cups milk and vanilla extract into the mixture. Cover and refrigerate until thoroughly chilled; several hours or overnight. Just before serving, pour the egg nog into a bowl or pitcher.

Yield: 12 Servings

Creamy Egg Nog

4 egg yolks
1 can (5 oz) sweetened condensed milk
1 Tbs white sugar
1 tsp vanilla extract
4 1/2 cups milk
4 egg whites
1 fl oz rum
1/4 tsp ground nutmeg


In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

Yield: 2 Quarts

Eggnog Extreme

12 egg yolks
2 cups white sugar
1 bottle (750 milliliter) white rum
1 qt half-and-half cream
1 qt heavy cream
12 egg whites
1 cup white sugar
1/4 tsp ground nutmeg


In a large bowl, combine egg yolks, 2 cups sugar and rum. Mix well, cover and refrigerate for 24 hours.

Stir half-and-half into cooled yolk mixture. In a large bowl, whip the heavy cream until soft peaks form; set aside.

In a separate clean bowl, with a clean whisk, whip egg whites until thick, then gradually add sugar and whip until peaks form. Fold the whipped cream into the egg whites, then fold into the yolks mixture. Sprinkle top with nutmeg.

Yield: 20 Servings

[Guam Diner Note: These recipes contain raw eggs. It is recommended that pregnant women, young children, the elderly and the infirm do not consume raw eggs.]

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