Narsai David Recipe: Safe Eggnog

SAN FRANCISCO (KCBS) -- KCBS Food and Wine Editor Narsai David shares a recipe for the holidays: safe eggnog.

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Yield: One Gallon or 25 Servings

1 dozen eggs
1 lb box powdered sugar
1 qt milk
1 pt bourbon*
1 pt brandy or rum*
1 qt whipping cream
Nutmeg

*Note: For a non-alcoholic drink, substitute 4 cups of apple juice for the liquor.

This recipe is an adaptation of the best eggnog recipe ever. It was created by Bill Larimore, one of the founders of the Berkeley Wine & Food Society. He served it at his annual holiday party, and it was always the hit of the event.

Because of the risk of salmonella in modern eggs, I have cooked the eggs into a custard and floated whipped cream on top. In the original version, the egg yolks and cream were in the bowl and whipped egg whites on top. The proportions remain true to the original.

Crack eggs into a 3-4 quart heavy pot. Whisk well and add sugar. Continue whisking as you add 2 cups of milk.

Cook over medium heat, constantly stirring, until temperature of mixture reaches 160°F. It will thicken into a sauce-like consistency and coat the back of the spoon. Be sure to stir constantly and remove immediately when temperature is reached. Otherwise, it will set up into a custard.

Transfer it into another bowl and chill in refrigerator.

To Serve: Pour cooked mixture into punch bowl. Mix in remaining milk and liquor or juice. Whip cream to soft peaks and float on top of punch bowl. Grate fresh nutmeg over. Serve in punch cups being sure to include some of the whipped cream floating on top.

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host and columnist in the Bay Area spanning four decades.

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