I make eggnog almost every year. I watched my dad make it for years as a child/teenager. It's one of those recipes not written down but done by taste and "a pinch of this and a bit of that". I drink it uncooked as I don't like the way most pasteurized eggnog tastes. I made eggnog from scratch one year and cooked it and realized that is what gave it the taste it has. So far, not cooking it hasn't killed me...but, if it would, the taste would be worth it...to me, anyway! Happy Holidays!

I make eggnog almost every year. As a child/teenager, I watched my dad make it for years and always loved how it tastes! However, I don't cook my eggnog. My dad never did, either. I made it from scratch once and cooked it. I then realized that is why I didn't like pasteurized eggnog...because cooking it gives it an odd taste...to me, anyway. I figure, if it kills me, at least I went happy! Happy Holidays!

Sorry about the duplicate entry...I haven't got a handle on this signing in yet...(OBVIOUSLY)! : - )

Gosh, Karla, you're making me wanna make eggnog. Mmmmm.

When I was a kid, my father told us that egg nog was "snake milk" so we wouldn't want to try it, but once I did, I was hooked, I guess he knew he would have to share...Nice try pops!

I found a very good recipe going to the foodnetwork.com website. I will paste it here for you to try. My husband loves eggnog and always buys it in the store. Like your boyfriends friend he drinks it straight from the carton. Now he refuses to buy it from the store and likes me making it. I made over a gallon and it was gone within a day. It is better if you make it and let it sit overnight in the fridge before drinking it. It lets all the spice go together. Here is the recipe hope you enjoy.
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*6 egg, separated
3/4 cup sugar
1 pint heavy cream
4 pints milk
1/2 pint Bourbon
1 tablespoon vanilla
Nutmeg

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
Serve eggnog in a large punch bowl.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."