Wayne Boatwright wrote:
> "Tess" > wrote in news:PZikd.6612$_J2.6304
> @newsread2.news.atl.earthlink.net:
>
>> Well, can you? It's out in the shops now, and I'd like to stock up.
>>
>> Cheers : )
>>
>> - Tess
>
> Frozen eggnog will separate and lose its texture when thawed. It's
> not very pleasant.
>
Agreed.

> Commercial eggnog usually has a very long shelf life since most of it
> is ultra-pasteurized. Check the sell-by date. You may be able to
> stock up just keep it refrigerated.

Or make your own. You could obviously leave out the liquor, but what would
be the point? <G>

18 eggs
1-1/2 lbs. sugar
2 quarts whole milk
1 quart heavy cream
1/5th rye whiskey
1/2 pint brandy
1/2 pint light rum

Separate 18 eggs. Using a 2 gallon plastic bucket and a wooden spoon
(important - don't use a metal spoon!), mix egg yolks and sugar together
until you have a creamy batter. Add the whiskey, brandy and rum and stir
constantly to avoid curdling. Stir in the milk and cream until well
blended. Use a blender to whip the egg whites to a (fairly thick) froth.
Add to mixture in bucket and fold under gently. Bottle and chill
immediately. Makes 7 quarts.

Jill