Homemade Eggnog

I have an easy and quick recipe for raw , maple sweetened eggnog on NeoHomesteading, but this year I've been making it more "normal." It's not hard to make, and it's still drastically healthier than the store bought varieties that have several preservatives, corn syrup and artificial additives. 

You can temper the eggs into the mixture one at a time as directed on other recipes, or you can mix and simmer like I do. I've curdled it on occasion this way but it's nothing either a mesh strainer or an immersion blender can't fix.

Makes Approximately 1 Half Gallon 

•4 cups of whole milk 

•1 pint of Heavy Cream 

•10 to 12 Eggs, whole

• 1 1/2 cups of sugar 

• 1 teaspoon of fresh grated nutmeg 

•Upto 1 teaspoon of tapioca starch (arrowroot or cornstarch) , see note

DIRECTIONS

In a medium sized heavy pot combine ingredients and whisk to combine.  Stir over low to medium heat until the mixture thickens or coats the back of a spoon. (It will thicken farther once cold) Remove from heat and chill completely before serving. Overnight in the refrigerator or an hour or two in a lidded pot in the snow. Add bourbon, rum or Brandy before serving if desired.

Note: thickener is optional but Man-Meat likes it thick. Commercially prepared eggnog always has thickening agents while genuinely traditional recipes just use egg yolks. Personally, I never like dealing with leftover egg whites so my eggnog recipes always use some whites or all of them.

Raw, Easy & Healthier, Blend & Serve Recipe ---> 

•1 1/2 cups whole  raw milk •1/2 cup heavy cream •4 whole eggs •1-2 egg yolks •1/3 cup maple syrup •1/2 teaspoon fresh grated nutmeg |Booze to taste