Whats the best recipe for eggnog.?

Question

Its doesnt matter what kind but it has to taste YUMMY

Answer 1

HOMEMADE EGGNOG:
12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional
In a heavy 4-qt. saucepan, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook and stir over low heat until a thermometer reads 160°-170°, about 30-35 minutes. Pour into a large heat proof bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. When ready to serve, beat cream in a mixing bowl on high until soft peaks form; whisk gently into cooled milk mixture. Pour into a chilled 5-qt. punch bowl. Sprinkle with nutmeg if desired. Yield: 3-1/2 quarts. Editor's Note: Eggnog may be stored, covered, in the refrigerator for several days. Whisk before serving.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3630&r_d=y

Answer 2

Traditional Egg Nog

6 eggs, separated
1/2 c. sugar
1/2 c bourbon
1/4 c. brandy
3 c. milk
ground nutmeg
1/2 c. heavy cream

Beat egg yolks with sugar on low speed in a large bowl until mixed. At high speed, beat until thick and lemon-coloured (about fifteen minutes).

Add alcohol, one tablespoon at a time, to mixture. Cover and chill.

In the meantime, chill a 5-6 quart punch bowl. About twenty minutes before you will be serving your egg nog, stir the yolk mixture, milk, and 3/4 tsp. nutmeg in the bowl.

In another large bowl beat egg whites at high speed until soft peaks form.

In a smaller bowl (you can use the same beaters), beat cream at medium speed until stiff peaks form.

Using a whisk, gently fold egg whites, cream, and yolk mixture just until blended. Serve cold (no ice).

Answer 3

The one from The Joy of Cooking is great, and Sugar Candy's recipe looks very close to it -- if not it.

Answer 4

The best ingredient is dark rum, for real