The first thing that you’ll notice when you make your own eggnog is that it is not nearly as thick as store-bought eggnog. This is because the carton packaged drink is cooked, ensuring that there is no harmful bacteria in the drink, from raw eggs or otherwise. It is actually a sort of very thin pudding or custard, rather than simply a rich drink, as is traditional eggnog. If you choose to make eggnog at home, most likely you have decided to tempt fate by using uncooked eggs or paid the few extra dollars for in-shell pasteurized eggs, just in case. I looked at the .005% risk of finding an egg with salmonella and decided to use raw eggs anyway.

Eggnog is no health food, all salmonella concerns aside. I used Alton Brown’s recipe, which contains several egg yolks and a fair bit of heavy cream. It wasn’t difficult to put together and the 'nog was light, with a foamy, fluffy top, in sharp contrast to the heaviness of store-bought stuff. Feel free to increase it as you see fit. It might be a little rich for my usual tastes, but it makes a great once a year treat.

4 eggs, separated and at room temperature

1/3 cup sugar, plus 1 tbsp

pinch salt

1 tsp nutmeg

1/3 cup brandy

2 cups milk

1 cup heavy cream

Beat egg yolks with 1/3 cup sugar and salt in a large bowl until light colored and sugar is dissolved. Beat in nutmeg, brandy, milk and cream. In a separate bowl, beat egg whites to soft peaks, slowly adding the remaining tablespoon of sugar once the eggs are foamy. Fold the egg whites into the yolk mixture, transfer to a pitcher and refrigerate until cold.

Stir before serving and garnish with more nutmeg.

Makes 6-8 servings