Many people worry that real, traditional eggnog may expose their holiday guests to a risk of Salmonella poisoning. Luckily, this question has been recognized as an important one and has a 40 year running history of analysis.
DR. REBECCA LANCEFIELD’S EGGNOG
1 dozen eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
sugar to taste (1/2 – 3/4 lb)
Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins. Beat heavy cream separately until it peaks and add to the egg/bourbon/rum mix.
Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.
Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after 2-3 weeks in the cold. (SEE VIDEO ABOVE to see why this is so important.)