Eggnog’s origins are debated but most seem to agree it was invented in Europe, but made famous and used most by America’s founding fathers, in particular, George Washington. As designed, it always had liquor from the start; 18th century Americans would be appalled to know that we had virgin-ized the beverage that kept them warm while fighting for the country’s independence. This version will not taste like what you buy in the store; yes, it’s creamy and with similar flavors, but egg nog made classically and from scratch simply is, by definition, different from a mass produced pasteurized version for stores.

Bear in mind that traditional egg nog uses raw eggs. Gasp. There is a way to cook the eggs first, but I am not a wussy, so I don’t have that way here. Google it.

This is the labor-of-love, truly from scratch version and will, for maximum convenience and best results, require the use of an electric mixer.

2 eggs, separated (2 egg yolks 2 egg whites)
1/8 cup sugar, plus ½ tablespoon
2/3 pint half and half
½ cup heavy cream
½ teaspoon nutmeg

MAKES ABOUT 3 CUPS

1. In a bowl with a mixer, beat the egg yolks until they lighten in color (about 3 minutes at low speed) and then slowly add in the 1/8 cup sugar and continue to beat until completely dissolved. Remove from mixer and add to the bowl the half and half, cream, nutmeg and stir to combine.

2. Place the egg whites in the bowl of a mixer and beat to soft peaks. With an electric mixer, this takes about one minute at low speed with a pinch of salt, followed by adding the drop of vinegar and mixing at high speed for 3 additional minutes. Then, with the mixer still running gradually add the remaining ½ tablespoon of sugar and continue to mix until dissolved, about 15 seconds.

3. Whisk the egg whites into the mixture, pour into a pitcher and chill before serving.