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Receta Homemade eggnog
by Julianne Puckett

Welcome to eggnog week! Yes, week. I've got some baking-with-eggnog holiday recipes coming up later this week, but today we're starting with the basics.

Step away from the store-bought carton of eggnog: it's wicked easy to make your own. And yours will not be full of chemicals and gross-ass preservatives. So yay for you.

We love eggnog around Casa de Ninj. With or without booze.

(Can you believe I just said "without booze"? I barely recognize myself after that.)

The boozy version is fun and great but sometimes -- say, when you're baking or when you are 10 years old -- you need a straight-up, non-alcholic version.

There's much back-and-forth debate over cooked versus uncooked eggnog (it has to do with the eggs and the risk of salmonella) -- I'm not going to get into it. Just know that this eggnog recipe is a cooked one, so entirely safe for everyone in the family.

And it really is super easy, which you know if one of my primary recipe criteria.

Feel free to play around with the spices if you like (less or more nutmeg, a dash of cloves, more vanilla, whatevs). Also, I used skim milk, which will not yield as thick an eggnog as you may like; if you like it thick, try using 2 percent or even whole milk.

Are you a hater or lover of eggnog? And, if you don't like to drink it, do you at least enjoy eggnog-flavored baked goods at holiday time? Leave a comment: The Ninj wants to know.

Homemade Eggnog (adapted from Baking Bites)

Note: This is non-alcoholic eggnog. If you want to ramp it up, add a shot of bourbon to each glass before serving.

Ingredients:

Directions:

Whisk together the eggs and sugar until the sugar is dissolved. Whisk in the remaining ingredients and heat in a large saucepan over medium heat. Bring the mixture to 160 degrees (barely a simmer) and let it simmer for one minute. (This makes it hot enough to kill any potential bad bacteria.) Pour into a pitcher or other container, cool slightly, then chill in the refrigerator.