<p>2 cups sugar
1 qt half and half
8 eggs separated
rum extract flavoring
1 qt heavy cream
dash of salt
freshly grated nutmeg</p>
<p>Combine half and half and sugar, stir until sugar is dissolved, set aside
Beat egg yolks until thick and lemon colored
Add rum extract flavoring (amount is optional)
Add half and half mixture to yolk mixture, stir well
Beat egg whites, until stiff peaks form
Gently fold into yolk mixture
Whip heavy cream until stiff peaks form
Fold in whipped cream and salt into mixture
Sprinkle fresh graded nutmeg in, stir
Chill thouroughly
Stir before serving, sprinkle top with more nutmeg.</p>
<p>Added notes (After being asked how to “separate an egg”, and “folding in” and what is a “pinch of salt” , I wrote these instructions out and gave them to midshipmen,who are just learning to cook. I thought you might have fun reading them.)</p>
<li>“separate an egg” either crack the egg in half, go back and forth with the yolk into each side of the egg shell until almost all the egg white has fallen out, being careful not to break the yolk. **(see below for another way if you are a beginner in culinary skills)</li>
<li>wash bowl and beater before beating egg whites, or the the egg whites won’t become stiff (it’s grease that messes it up)</li>
<li>“fold” means using a rubber spatula, to gently turn under (egg whites, or whipped cream) , and keep turning under until mixed. The beating is to put air into it to make it stiff. You now have to mix it into the mixture, but you want to lose as little of the air as possible.(you will lose some).
4.Be careful whipping heavy cream, you want it stiff but not butter. If you just let it beat, you will suddenly have butter, then just add salt, enjoy on toast and go buy more heavy cream) So, when the heavy cream begins to thicken, keep an eye on it.</li>
<li> “Dash of salt” is a pinch of salt</li>
<li> “Stiff peaks” is when you lift the beater up, or put a spoon in it, the eggwhites or whipped cream stands straight up.</li>
<li> Nutmeg is best if you buy a spice jar of whole nutmegs, found with the spices at the grocery store. One nutmeg grated, should be enough for one batch of eggnog. I grate a little more on the next nutmeg to sprinkle on top just before serving, to make it pretty. If you can’t find whole nutmeg you can just use a spice bottle of grated nutmeg ( the amount is optional).</li>
<li>this will be very thick, may even need a spoon to eat.</li>
</ol>
<p>** (If you have never separated an egg and are nervous, this works great. Crack the egg into the palm of your hand. Now spread your fingers apart, and let the eggwhite fall though your fingers, into a bowl. You will be left with just the yolk, in your palm, which you put in a separate bowl).</p>
<p>I think it’s best made the eggnog the day before so the flavors blend, but can be made the same day. Please make sure that you keep it cold, as you don’t want food poisoning.</p>
<p>I served this to the midshipmen just before they left for vacation, and a number of them wanted the recipe to surprise their family and make it at home. So I thought I would just pass it on to everyone.</p>
<p>I think this is the best recipe ever for eggnog , and I’ve looked a long, long time.<br>
Enjoy. Love, MOM Guest</p>
<p>MERRY CHRISTMAS</p>