Classic Homemade Egg Nog

Nowadays, the most convenient way to enjoy egg nog is by purchasing it from the dairy case. This way you’re sure it has been pasteurized, meaning potentially harmful bacteria has been eliminated through a heating process. Add your choice of garnishes:

• Cinnamon sticks
• Orange slices
• Maraschino cherries
• Chocolate pieces or curls
• Peppermint sticks
• Hiland Orange Juice
• Hiland Ice Cream or Sherbet
• For adults, plain brandy, rum or whiskey

Ingredients

6 eggs
1/4 cup sugar
1/4 teaspoon salt, if desired
1 quart Hiland Milk (try skim or low fat for fewer calories)
1 teaspoon vanilla

Preparation

n a large saucepan, beat together eggs, sugar and salt. Stir in 2 cups of Hiland Milk. Cook over low heat, stirring constantly, until the mixture reaches at least 160 degrees, thickening enough to coat a metal spoon with a thin film. Remove from heat. Stir in the remaining 2 cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, at least several hours.

Microwave: Beat together eggs, sugar and salt until thoroughly blended. Set aside. Cook 2 cups of milk on full power until bubbles form at the edges, approximately 5 to 6 minutes. Stir in egg mixture. Cook at 50 percent power until mixture reaches at least 160 degrees, when it is thick enough to coat a metal spoon, approximately 5 to 6 minutes. Stir in the remaining 2 cups of milk and vanilla. Cover and refrigerate until thoroughly chilled, at least several hours.