Because there is no law that says eggnog can only be enjoyed around the holidays, and because I always have a fresh supply of eggs and happen to be a year-round fan of it, I make eggnog whenever I want.
Now, please keep in mind that I have my own free-range, pain in the behind, organic fed chickens whose eggs I use, so I’m not worried about salmonella, cooties, or anything else with my raw eggs, but that’s just me. You have to make your own decision about that with your eggs.
Here’s the eggnog recipe I’ve had since I was a kid. Literally. I have no idea where I got it and you may want to tweak it to your liking, but for being quick and easy, I think it’s pretty good when I’m craving eggnog in April.
2 T. Sugar
1 cup Milk
1/2 t. Vanilla Extract
Dash of Salt
Dash of Nutmeg (optional)
- Beat an egg with an egg beater until smooth and thick
- Beat sugar and salt into egg. Beat until sugar is dissolved
- Beat in milk and vanilla extract. Serve Immediately. Makes 1 serving.
Notes: I throw all of the ingredients into my blender and blend until it’s all well combined and then put it in a glass over a little ice.