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1
Beat egg, sugar, vanilla, and salt until smooth and light; pour into chilled glass.
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2
Stir in liquor and milk, mixing well; sprinkle lightly with nutmeg.
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3
Eggnog for One: Since this libation isnt typically served over ice, chilling all the ingredients beforehand will create a colder drink.
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4
Alternatively, the ingredients may be shaken with ice and strained into the glass, but that slightly dilutes the mix.
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5
VARIATIONS
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6
Hot Eggnog: Heat milk just until it simmers (do not boil).
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7
Gradually whisk milk into beaten-egg mixture.
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Pour into a warm heatproof mug.
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9
See also Hot Drinks.
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10
Nogless Eggnog: Substitute 2 oz.
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11
( 1/4 cup) more milk for the liquor.
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12
Party Eggnog
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13
Makes About Thirty 6-Ounce Servings
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14
12 eggs, separated
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15
1 cup sugar
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16
16 oz.
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17
(1 pint; 2 cups) brandy
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18
16 oz.
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19
(1 pint; 2 cups) bourbon or dark rum
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20
32 oz.
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21
(1 quart; 4 cups) milk
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22
1 tablespoon pure vanilla extract
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23
32 oz.
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24
(1 quart; 4 cups) whipping cream
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25
1/2 tsp.
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26
salt
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27
freshly grated nutmeg
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28
Beat egg yolks with the sugar until creamy and light.
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29
Stir in brandy, bourbon, milk, and vanilla; cover and refrigerate for at least 4 hours, or until very cold.
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30
Whip cream until it forms soft mounds; fold into eggnog mixture.
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31
May be refrigerated for 1 to 2 hours at this point.
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32
Just before serving, beat egg whites and salt to the soft-peak stage; fold into eggnog.
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33
Sprinkle with nutmeg.
