I never make or drink eggnog. Something about "raw eggs", but here is a site with some eggnog recipes as well as the one posted on Martha's website. Ann. Eggnog Serves 26 This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving. 12 eggs, separated 1 1/2 cups superfine sugar 1 quart whole milk 1 1/2 quarts heavy cream 3 cups bourbon 1/2 cup dark rum 2 cups cognac Freshly grated nutmeg In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly. Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg. Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Photograph by: Todd Atkinson Magazine Subscriptions : Catalog Requests : About MSO : Career Opportunities : Investor Relations : Privacy Policy Terms of Use : Affiliate Program : Sponsors Index Here is a link that might be useful: Eggnog

Sorry about the link. I was trying to cheat since I was onthe laptop that didn't have the recipe saved. Golden eggnog loaf From the Sun Sentinel Golden eggnog loaf is similar to pound cake and is delicious served on its own or topped with ice cream. (Larry Crowe, AP / December 16, 2010) 2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon nutmeg 3/4 cup eggnog 2 teaspoons vanilla extract 3/4 cup unsalted butter, room temperature 1 cup sugar 2 large eggs Heat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with baking spray or cooking spray and flour. In a medium bowl, combine the flour, baking powder, salt, cinnamon, ginger and nutmeg. Whisk until blended and set aside. In a measuring cup, stir together the eggnog and vanilla. Set aside. In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in half the flour mixture followed by half of the eggnog mixture. Beat in the remaining flour, follow by the remaining eggnog. Transfer the batter to the prepared pan. Bake for 45 to 55 minutes, or until the top is browned and a skewer inserted at the center comes out clean. Remove the cake from the pan and let cool on a wire rack. Serves 12. Per serving: 268 calories, 45% calories from fat, 14 g fat, 8 g saturated fat, 76 mg cholesterol, 34 g carbohydrates, 4 g protein, 101 mg sodium, 0 g fiber

I love eggnog and make a good boozy cooked one. Fortunately (or unfortunately, perhaps) my family doesn't care for it so I stopped making it since otherwise DH and I drink it all. My recipe starts with 12 eggs so daisy_duckworth's recipe sounds much more manageable! I add dark rum syrup - a sugar syrup mixed 50-50 with dark rum - and a good brandy. Then I let it sit overnight in the frig. This softens the harsh liquor taste and smooths it out. Lightly whip 1 cp heavy cream - with daisy's recipe, it would probably be 1/2 cp - and mix into the eggnog just before serving. No extra sugar, please. I always find the commercial stuff barely palatable. Too sweet, too artificially thickened, too weirdly yellow. Freshly grated nutmeg, BTW, should always be used. Once I tried the Real Stuff I was never able to go back to the supermarket nutmeg. It's amazing what a difference it makes.

Sure Deanna it's on my website. There is also an Eggnog cookie that's there that is really good too. Kind of like snickerdoodle texture, but not rolled in cinnamon sugar..of course you could.. Eggnog Bread This is a yummy change from the norm quick bread. It does taste like "eggnog". 1/2 c butter, melted 2 eggs 1 c eggnog 1 c sugar 1 1/2 t vanilla 2 t rum extract (optional, or use Rum) 2 1/4 c flour 2 t baking powder ½ t salt dash or two of nutmeg Grease bottom of loaf pan. Preheat oven to 350F. Mix all the wet ingredients. Fold in dry. Mix JUST until all dry is moistened. Bake for 40-45 minutes, cool 10 minutes before removing from pan. © 2001-2002 My Island Kitchen Here is a link that might be useful: My Island Kitchen~which is sorely out of date!