Holiday Eggnog

I have never cared for shop purchased eggnog. Most of the shop purchased eggnog are too thick; they add thickening agents such as guaran. Also, most of the shop purchased eggnog are too sweet for my tastes. One year at the holidays I brought Borden brand eggnog that was so horrible that I was unable to drink any of it. Therefore, I make my own holiday eggnog and I am going to share the recipe.

• 1 litre (1 quart) Half and Half
• 6 large eggs
• 1 tin (354 ml/12 oz) evaporated milk
• 250 ml (1 cup) white sugar
• Vanilla (to taste)
• Nutmeg (to taste)

The first step is to add the tin of evaporated milk to a saucepan and then add the six eggs. Using a mixer or whisk fully emulsify the eggs into the evaporated milk. Since we are using raw eggs, we will need to pasteurise the eggs to safeguard against possible salmonella. To pasteurise the eggs we need to bring the evaporated milk/egg mixture to 60°C (140°F). We don't want to bring the mixture above 65.5°C (150°F) to prevent coagulating the eggs. Insert a digital thermometer into the mixture; keep the probe off the bottom of the saucepan, and while you bring the temperature up use a hand whisk and constantly stir the mixture. Once the mixture has reached 60°C (140°F) or higher but below 65.5°C (150°F) continue stirring the mixture for three to five minutes.

Once we have our eggs pasteurised, set the saucepan off the burner and add the vanilla to taste, the nutmeg to taste, and the white sugar. Since the evaporated milk and eggs mixture is still warm, it will help to dissolve the sugar. Whisk the mixture to incorporate the nutmeg and to dissolve the sugar. Combine the saucepan mixture and the litre of half and half and stir well. This recipe will make a little less than 3 litres (3 quarts) of eggnog.