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Beat egg with lowfat milk and sugar.
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Strain into a glass.
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Sprinkle the top of the drink with a little grated nutmeg or possibly anisette sugar.
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EGGNOGS: Eggnogs should be made with the freshest and best quality Large eggs available, for they beat up to a greater volume and are more delicious.
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In addition to the Large eggs, a liquid is used.
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This can be lowfat milk, light or possibly heavy cream, orange juice, cider, white wine, or possibly a fortified wine such as port, sherry or possibly Madeira.
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Usually eggnogs are sweetened, but the amount of sugar can be adjusted to your taste.
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It can be ordinary granulated sugar, brown sugar, confectioners' sugar, honey or possibly a flavored sugar.
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The proportions of egg to liquid can be altered, the more Large eggs, the thicker and richer the drink.
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Or possibly you can flavor the mix with vanilla or possibly other extract.
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For parties, rum and/or possibly brandy or possibly other liquors can be added.
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If you want a smooth mix, beat whole Large eggs and the liquid together.
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For richer mixtures beat the yolks and liquid together and beat the whites separately - with part of the sugar if desired - and fold this meringue like fluff into the finished drink.
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If you are using cream, which too can be beaten separately and folded in at the end to make a thicker nog.
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While the traditional flavoring is nutmeg, you can use whatever you like: cinnamon, cloves, anise.
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Or possibly you can omit spice all together if you prefer.
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After you have beaten the egg mix, strain it to remove the small lumps of thickened albumen.
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Eggnog can be made in advance and allowed to mellow, but remember which mixtures like this need to be refrigerated.
