, general manager, Royal City Farmers Market
Jen makes homemade eggnog, with a recipe courtesy of her sister-in-law Loralie.
Eggnog
12 large eggs
One and one-half cup granulated sugar (you can reduce this down to about three-quarters of a cup if you want)
Three-quarters tsp. salt
12 cups homogenized milk (2 per cent will also work but it will be less creamy tasting)
3 Tbsp. vanilla
Brandy and/or run (See note below)
Sprinkling ground nutmeg (fresh grated is best)
Beat eggs in extra large bowl until light. (No, seriously, extra large). Continue beating while adding sugar and salt gradually, and beat until sugar is dissolved. Add milk and vanilla. Add brandy and rum - adjust strength by increasing or decreasing liquor. (Liquor may be left out and 5-6 Tbsp. of rum flavoring added instead).
May be refrigerated up to 24 hours before serving or stored, covered in refrigerator for six days.
Optional: run through blender to foam.
Garnish with a sprinkle of nutmeg. Makes 28 5 oz servings.
(Note: I do not add the alcohol to mix. Instead, I add spiced rum to glass and then top with eggnog and then stir.)
