Hot Eggnog

Hot eggnog has always been a Christmas Eve tradition in both Kent’s family and mine (Pat).   It’s a family tradition to serve it warm right out of the pot.  Add a spoon of whiskey to taste.

by Granny–Dolores Borel

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Ingredients

1        cup  milk
1        egg — separated
1        Tablespoon  sugar
1        dash  salt
vanilla to taste

Method

Multiply these ingredients times the number of people to be served. Heat milk, but do not boil.  Separate eggs.  Beat egg yolks until fluffy.  Add sugar and beat until light yellow.  Take  some of the hot milk and add to the beaten eggs.  Now pour the egg mixture into the hot milk. Add salt (about 1/4 tsp to a large pot).  Add vanilla ( about 1 or 2 Tbsp to a large pot). Beat egg whites and add 1/2 Tbsp sugar per egg white.  Don’t beat too stiff.  Fold into hot eggnog.  Sprinkle with nutmeg if you wish and add whiskey if you like to the cup when you serve.

*Don’t boil or eggs will curdle.  Be careful if reheating in the microwave, eggs will curdle if too hot.

Mary Ellen and Granny