Usually I make eggnog for Christmas, but this year I didn't get around to it until New Year’s Eve. Here’s the (full) recipe; I made only a half batch this year (because eggnog and Norco don’t mix well … I’m told):

Beat together 12 egg yolks until creamy. (Refrigerate the egg whites for later; see below.)

Add 1 lb. confectioner's sugar and beat until thoroughly mixed and a light lemon yellow.

Slowly add 2 cups liquor (dark rum, brandy, bourbon, rye, or a mixture), beating constantly. (I hate rum, so I use brandy.)

Cover and let stand at room temperature for one hour.

Slowly add 2 quarts whipping cream, beating constantly, until smooth. Add 2 - 4 cups chosen liquor, beating constantly, until smooth. Optionally, add 1 cup peach brandy, beating until smooth. (I use 4 cups of brandy, and always add the peach brandy (or, in a pinch, peach schnapps).)

Whip 12 egg whites until stiff but not dry. Fold the egg whites into the eggnog.

Refrigerate three hours before serving. Top each serving with freshly grated nutmeg.

Enjoy it!

So a dish rather than a drink?

A series of drinks, or one drink each for a (large) number of friends.

Does the liquor kill any possible salmonella in the raw eggs?

Funny you should ask that.

My wife was always concerned about salmonella, and kept telling me that I should ask our family doctor that very question. The conversation between John (doctor, Mormon), and yours truly ran roughly on these lines:

Yours Truly: Will the alcohol in my home-made eggnog kill any salmonella present in the raw eggs?

John: How many eggs?

Yours Truly: A dozen.

John: How much alcohol?

Yours Truly: Six cups, 40-proof

John: You're fine!

I brought him a sample. His wife said that it was wonderful.

All that cream and whipped eggs, that's one thick drink.

My wife and daughter like it but I am not fan, as it tastes like sugared milk to me and I prefer a more bitter drink.

I am addicted to egg nog and try just about every brand I find. Mostly, I prefer the regular, non-flavored types. This year I discovered a reasonably local dairy making it. (Oberweis)

http://www.oberweis.com/web/default.asp

It's about 8 bucks for a half gallon, but worth every penny. It also comes in real glass bottles!

FWIW - they also make killer lemonade.

OK, so homemade eggnog. Yes, I have tried many recipes. This year, I made a cooked egg nog for the first time and it was quite good. It's quite a process and much more labor intensive, but the results were worth it. It was an amalgam of a couple different online recipes.

But, there is a tradition in my family that is a go-to holiday egg-based drink... Tom & Jerrys. My dad used to make these at Christmastime. These are made from eggs, powdered sugar, rum, brandy and hot water, topped with nutmeg. You make the "batter" and build each drink individually with the booze and hot water. The batter is best fresh, but with luck, can last a day or so in the fridge.

There are even special Tom & Jerry cup and bowl sets for the true aficionado.

I don't drink so this recipe would be useless to me.

This sounds good. I will be trying it, and I might not wait until next Christmas.

I finished my New Year's (half-) batch today.

S2000-

Thanks for the recipe- I will give it a go. Regarding the salmonella issue, if you scrub the egg shells in hot, soapy water first, you eliminate almost all the possibility...

A holiday bump.

And at only 40 proof? (Isn’t most bourbon, rum, brandy, etc. at least 80 proof [i.e., = 40%]?)

My wife is egg nog fan...I never cared for it. This year she bought lactose free Egg Nog. Seemed like an abomination. She didn't like it. But it does make lovely french toast.

My mistake: 80 proof.

(Good catch!)

I've always liked egg nog, but haven't had any for at least the last couple of Christmases. Pity.