Christmas Baking with SusieJCooked Eggnog (Sack posset)

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Category: Drinks Region: England Metric measurements

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Salmonella scares got you down? It wouldn't be Christmas without eggnog. Here's a cooked eggnog recipe that should set your mind at ease, and you can put that quart of vaguely nog-flavored milk product back on the shelf. (Now with extra nogginess!)

Ingredients

Directions

Note: This recipe can be doubled, but if more is desired, make multiple batches.

Beat egg yolks with

  • 5 Tbs. sugar
    • until light. Add salt and
  • 1/4 c. milk
    • . Cook and stir over medium-low to medium heat until the mixture coats the back of a spoon. Don't boil, don't try to cook over high heat. That way leads scrambled eggs. And keep stirring!

    Beat egg whites until foamy, then gradually add the remaining

  • 3 Tbs. sugar
    • , and beat to soft peaks. While continuing stir, slowly drizzle in hot egg mixture to bring whites up to temperature. Stir in remaining
  • 3 c. milk
    • .

    This is a good stopping point to make the eggnog in advance. Chill mixture in the refrigerator.

    Add alcohol to taste. Pour nog into a punch bowl. Beat cream with vanilla, and top nog with dollops of whipped cream and sprinklings of nutmeg.

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