I made Alton’s Eggnog, and it came out pretty good, at least better than the store-bought stuff I think. Ingredients are: Milk, cream, eggs, sugar, and 3 oz. Maker’s Mark. And, freshly grated nutmeg. (let’s see, 3 oz x 90 proof / 1 qt total equals…) It came out to 4% alcohol for the finished product, which is (I think) about as much as a beer.
Also, before starting I stopped at Bevmo and got tiny versions of both Maker’s Mark and Wild Turkey, and I did a side-by-side taste test of just bourbon and milk. The Maker’s Mark was a higher proof, but I didn’t taste the alcohol nearly as much, so it was the winner of the taste test (and I then went and bought a proper-sized container of it :)
This was the “uncooked” version, so the raw-egg warning would apply. Today I will make the cooked version (and just leave out the egg whites, since I can’t seem to find pasteurized egg whites in the carton at the normal megamart) and double the recipe so I will have some to make ice cream out of. Also I need to make some Supervanilla ice cream for the potluck next week. I have plenty of cream and milk, and 3+ dozen eggs (safeway seems to like giving 2:1 on the 18 ct.) so I should be set. Maybe I will try the chocolate ice cream too.