It’s nog time!
- 12 eggs
- 450 g of sugar
- 12 oz tequila
- 15 oz sherry
- 36 oz whole milk
- 24 oz heavy cream
e.g., nutmeg, cinnamon, cloves, ground ginger, allspice.
- Beat egg yolks and slowly add sugar. Set aside.
- Combine the milk, cream, and spices in a pot over the stovetop. Bring to a boil.
- Slowly pour the boiling milk into the egg mixture. This is called tempering and makes the nog food-safe. You're slowly cooking the eggs by integrating the hot milk. Go slow, you don't want the mixture to get clumpy.
- Stir in the alcohol
- Bottle the nog and store in the fridge.