Aunt Annette’s Egg Nog

Aunt Annette's Egg Nog
Recipe type: Drink
  • 6 eggs, separated
  • 1 cup sugar, separated
  • ½ gal whole milk
  • 2 tsp. vanilla
  • Cream of tartar
  • Nutmeg
  1. Start heating the milk. Separate the eggs; beat the egg yolks with ½ cup of sugar. When milk has heated to almost scalding, mix a little hot milk with the egg yolk mixture, then pour it all back into the hot milk mixture. Using a candy thermometer, cook until the temperature reaches 205⁰F (just under boiling). Remove from heat and chill.
  2. Just before serving, add the vanilla to the cooked custard mixture. Then beat the reserved egg whites until stiff (add cream of tartar), and add the reserved ½ cup sugar slowly. Beat until quite stiff. Fold the egg white mixture into the chilled, cooked custard mixture and serve, piling egg nog lightly into cups or glasses.
Always start the night before.
This always has the best texture just after having folded in the beaten egg whites. However it still tastes delicious the next day (and afterward as well) after the egg whites have collapsed considerably.
If making larger batches (and I usually make it in larger batches myself), still cook it ½ gallon at a time. (I blew out my stove once trying to make it in a greater quantity all at once.)