Until I started trying to figure out a homemade egg nog recipe, my only exposure to it was the grocery store stuff that comes in a carton like milk and tastes like a Band-Aid. So although I figured a series of fall drinks ought to include egg nog, I wasn’t sold on the idea.

But then I made some from scratch and good heavens. It’s like drinking ice cream. Wow, that stuff was good. I’ll warn you — it is rich. I made it in the mug you see above and I couldn’t finish it. I think one of those punch glasses…or a teacup…would be about the right size. This isn’t a beverage to quench your thirst. It’s a beverage to drink in place of dessert. I also like this recipe because the eggs are cooked, not raw like many others. I’m sure it’s very good, but…I can’t. I just can’t.

1 c milk (for non-alcoholic egg nog, add another 1/2 c milk)

3 egg yolks

3 Tb sugar

2 Tb spiced rum

1 Tb bourbon

1 tsp vanilla

1/2 c whipping cream

1 Tb sugar

Combine milk, egg yolks and sugar in saucepan. Stir over medium heat just until mixture coats a metal spoon. Remove from heat, cool slightly and add rum, bourbon and vanilla. In a separate bowl, beat whipping cream and sugar until soft peaks form. Fill cup 3/4 full of drink, then top with whipped cream and a shake of Gingerbread Spice Mix or nutmeg.

A lot of recipes have you chill the nog for at least 4 hours before serving, but I like mine warm so I don’t bother.

Thank you for visiting Peace but Not Quiet! You can read the rest of the “31 Days of Festive Fall Drinks” series here and follow along on facebook and twitter.