What we did
First most recipes that ask for the proportions of
cream, milk and spirits call for about
a dozen eggs so we stick with this newer tradition. 12 , after all, is an
2) There are various approaches
to handling the eggs after separation. Some folks
divide the sugar between the yolks and egg whites and then beat ,
others place all the
sugar in the yolks. Personally, I put most of it in the yolks and add a
bit more sugar:
1 cup of confectioner's sugar.
3) Some people take great pains
in adding their ingredients in a laborious step-by-step
process and although this makes some sense, there must be sounds reasons
effort. I add my egg whites last.
4) Modern recipes have added
some charmed substances that were fairly rare in
times and I have chosen to use many of what appears in a number of
as any other approach would make the eggnog too unfamiliar to modern
tastes. I have
infused vanilla bean into the milk which results in an
extra step or two.
5) Today it is hard to find a
non-alcoholic or alcoholic eggnog that doesn't add
directly into the nog during preparation and so in
keeping to this new noble tradition
I add my seasoning to the egg yolk mixture.
Here's what I add (use what you
need to get it where you want it to be):
Nutmeg and mace, ginger, cloves, cinnamon, and allspice