Have you tried eggnog? Of course you have. Everyone has, right? What about real, bonafide, full of liquor eggnog? It is potent stuff. I assume all the liquor is there to kill any germs from the raw eggs but still, a little dab will do ya. Personally, I’m more of a virgin eggnog drinker myself, though a tiny dash of rum is a nice addition. The grocery store variety is ok with me – no worries about uncooked eggs there – even if it does have a zillion calories per glass. It’s still such a holiday drink that I can’t help buying at least one quart.
Which, unless you drink it all, leaves part of quart hanging out in your fridge after New Years. So what to do with the stuff? I wondered that myself and here are some interesting alternatives to guzzling down the nog:
But, in the end, if you just want to just drink your nog, and you are feeling extra friendly toward those kind folks at the liquor store, here’s Martha Stewart’s very own recipe. (Be sure to read the disclaimer at the top of the recipe; it does call for raw eggs.) You’ll need plenty of bourbon, rum and cognac on hand.