As the holidays draw near and temperatures drop, we welcome a warm drink to help us feel snug and cozy. Nothing hits the spot better than that iconic blend of eggs, milk, sugar, and spices, fortified, perhaps, with a splash of spirits: eggnog.
I’m not talking about the packaged, cloyingly sweet, near-gelatinous stuff in grocery stores. Rather, I’m talking about the luscious, frothy, custardlike beverage made from scratch. Although its exact origin is uncertain, eggnog has been a mainstay of winter social life for hundreds of years. It can be served hot or cold, with alcohol or without, in dainty punch cups or in substantial mugs.
Eggs in the nog can be cooked to a safe temperature or incorporated raw. Potential food safety concerns can be alleviated by using pasteurized…