|Getting Toasty with the Family? Homemade Holiday Eggnog|
|Written by Kimberley Stakal|
Chances are that you won’t make it through the holiday season without encountering at least one cold glass of eggnog. The spiked egg and milk cocktail dates back to 17th century Europe, where it was enjoyed as an indulgent upper class drink. Today, it’s been diluted down to little more than cheap, sugary milk with artificial flavorings and additives—most commercial eggnog doesn’t even have real eggs in it. Fortunately, it’s incredibly simple to make the real deal—in the traditional style—in your own kitchen. With just fresh egg yolks, quality milk and a glug of bourbon, you can get toasty this holiday with your own homemade eggnog. Here’s how to do it.
Makes one quart, about 6 servings
* Experts recommend using pasteurized eggs, as raw eggs may contain Salmonella.