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How do you make something you've never made before? Really, it's an honest question. I usually start by checking my favorite recipe sources: our family cookbook and based.cooking. But when those sources are lacking, I'm forced to visit less-savory sites.
Those sites usually bog down their presentation with ads, and lead with unnecessary paragraphs fluffed with personal anecdotes... No, no, no, not here, we're all-instructions, no filling.
On to the recipe: I want you to spend less time measuring, and more time enjoying, so lets start with what you need.
This recipe is easily scalable, you just need the correct ratios.
For liquid units, we're using customary cups, and for eggs, we're using large chicken eggs, but you can use metric cups (250 mL) and other sizes of eggs as you please.
The ratio for liquid to eggs should be between 2cups:3eggs and 1cup:1egg.
For example '4 Cups of Milk : 2 Cups Cream : 6 Eggs' will make a several large servings. You can use heavy or light cream (or none at all?). You definitely should have more milk than cream, as the cream is added last in the process.
The ratio for eggs to sugar should be between 12eggs:1cup and 8eggs:1cup.
Seasonings are 'to-taste'. If you don't consider yourself very tasteful, 1/2 teaspoon per cup of liquid would be pretty generous.
Vanilla and Nutmeg are the traditional seasonings, but you can probably get away with using cinnamon and cloves (maybe even allspice) "in a pinch", as they say.
Using a candy thermometer to measure the temperature while heating the eggnog over the stove.
Straining the eggnog into the serving container.
If you make or modify this recipe, I'll link to it here.
