Eggnog, in all of its creamy, luscious glory, is a must-have at my holiday parties. I love its nutmeg aroma and thick, booze-spiked flavor, even when the flavor is artificially produced with the extract in the supermarket version. Here are my two favorite homemade eggnogs.
Old-Fashioned Eggnog is jus t that--made from raw separated eggs and sugar, with plenty of cream. I use organic eggs and feel confident that I am not serving salmonella to my guests. When I want to be sure that there are no issues, I make the New Wave Eggnog, which is just as delicious, but takes the added precaution of cooking the eggs into a custard first.
In either case, the issue is how to keep the eggnog chilled during the party. My solution? Place a block of vanilla (or eggnog, if your local store makes it seasonally) ice cream in the punch bowl. Just use scissors to cut away the carton and keep the ice cream intact so it melts slowly in the nog.