I learned how to make fresh egg nog many years ago. It’s not difficult, and in my opinion, it just tastes much better than any of the commercial formulations that are readily available during the holiday season.
This year, during our open house, I made fresh egg nog for our staff and our visitors. It is always greatly appreciated and I couldn’t have had Christmas brunch with my family without making some; they would have lynched me.
If you didn’t make it to our open house and you haven’t been to our home on Christmas to taste this treat, try it at home. I hope you enjoy making this for your family as much as I enjoying making it for mine.
Peppermaster Egg Nog Recipe
6 farm fresh eggs; washed gently before cracking
1 litre of 10% cream (Half and Half or coffee cream)
8 1/2 oz of amber or dark rum (1/2 oz for the whites, 8 oz for the nog)
1/4 cup icing sugar (honey, agave, use what you like)
Fresh grated nutmeg (to sprinkle on the top of the egg nog)
Begin by separating the egg whites from the egg yolks, taking care to not get any yolk in the whites. I like to remove the little bits of white strings attached to the yolk. (Those stringy bits are called the chalazae. It is the chicken equivalent of the umbilical cord. Its presence is indicative of a fresh egg. The chalazae becomes less noticible as eggs age.)
Mix the egg yolks, the sugar and the 8 ozs of the rum together and then add the cream and set aside.
Whip the remaining 1/2 ounce of rum into the egg whites about halfway through beating them to stiff peaks.
Keep both mixtures refrigerated and fold the egg whites mixture into the cream/yolk mixture, prior to each serving pour into glasses or mugs, sprinkle with the nutmeg (to taste — Tina prefers hers without the nutmeg).
Please note that the rum in this recipe is expressly designed to act as an anti-bacterial agent, so we don’t recommend leaving it out.