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without cooking it. Just combine all ingredients, chill and serve. Be careful not to cross contaminate the beverage with soiled utensils. / Keep eggnog very cold. Start out with a chilled punch bowl and ladle. It’s better to use a small serving bowl and replenish eggnog as it is served or place a small bowl of eggnog in a larger bowl of ice.
If eggnog get too heavy, lighten it and add sparkle with cold ginger ale.
Use leftover eggnog as the liquid ingredients in pumpkin pie, crepes, pancakes, pudding, waffles, French toast or in a glaze for breads or cakes.
To Modify Your Raw Eggnog Recipe: Combine the eggs listed in the recipe with a portion of the liquid (milk). Use at least 2 tablespoons of liquid per egg yolk listed in the recipe. (Ex: 4 eggs uses a mimimum of 8 tablespoons of liquid). Warm this mixture over low heat, stirring constantly, until it reaches 160 degrees or coats a metal spoon. Cook, and
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