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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you make traditional Egg Nog?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you make traditional Egg Nog?),it will help you,my kids.



Answers:
There's lots of recipes for it, whether it be boiled first (to prevent salmonella) or use raw eggs. Basically, it's just eggs, sugar, cream, and alcohol (dark rum, brandy, etc.). Check out this recipe from food network:


Home > Recipes
Eggnog
Recipe courtesy Alton Brown, 2005
Show: Good Eats
Episode: School of Hard Nogs


Alton Brown
Great dinner ideas:
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Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Yield: 6 to 7 cups

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4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Other Answers:
eggnog and Jack Daniels

The best recipe comes from Mexico: Parras de la Fuente, Coahuila, where the nuns make it from scratch and is not for sale, they give it away to people who support the Nunery. As you can imagine, helping them is a pleasure! Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World". However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. At least this is one version...

Other experts would have it that the "nog" of eggnog comes from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish "Sherry" and milk. The English called this concoction "Dry sack posset". It is very easy to see how an egg drink in a noggin could become eggnog.

The true story might be a mixture of the two and eggnog was originally called "egg and grog in a noggin". This was a term that required shortening if ever there was one.

Traditional Egg Nog

12 eggs, separated
1 c. sugar
1 1/2 c bourbon
1/2 c. brandy
6 c. milk
ground nutmeg
1 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 1 1/4 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).

Makes 32 one-half cup servings. Add some egg to some nog whisk by hand for 3 mins and hey presto EGGNOG.x.



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