Article published in the December 13, 2007 issue of the The Star Press written by Kathy Kirby.

Dale Potts likes to entertain. And he likes Christmas.  So much so that last July 1, he served five courses - Vichyssoise (cold potato soup), Turkey Mignon, Apple Sage Stuffing, Cranberry Compote and Pumpkin Cake with Frozen Sage Custard - during a Christmas in July dinner.

So, it just came natural to ask this interior design instructor at Ball State University for his favorite recipe for Christmas eggnog, a holiday tradition dating back to Colonial times.

"Use whole nutmeg and grate it with a fine Microplane; there is much more depth of flavor," said Potts, who loves to dabble in the kitchen. 

Potts, who likes to add new twists to recipes, offered this variation to the recipe:

"I placed three tablespoons of mulling spices into a bouquet garni bag, along with the zest of half of an orange, and steeped the spices in the whole milk for about 30 minutes," he said. "I discarded the spice bag, cooled the milk and proceeded with the recipe."

RECIPES

The recipe comes from the book, Christmas (Williams-Sonoma), by Carolyn Miller:

EGGNOG
2 large eggs, separated, at room temperature
1/3 cup sugar
1/3 cup dark rum or Cognac
2 tablespoons Grand Marnier or Cointreau
2 cups whole milk
1/2 teaspoon vanilla extract (essence)
Grated zest of 1 lemon
3/4 cup fresh orange juice
1 cup heavy (double) cream
Freshly grated nutmeg

In a saucepan, combine the egg yolks and sugar and whisk until blended.  Place the pan over low heat and whisk constantly until the mixture is thick, about 5 minutes.
Whisk in the rum and Grand Marnier and cook for 1 minute, then whisk in the milk.
Remove the pan from the heat and stir in the vanilla, lemon zest and orange juice.  In a large bowl, using a balloon whisk, beat the egg whites until soft peaks form.
In a deep bowl, using a balloon whisk, beat the cream until soft peaks from when the whisk is turned upright.  Whisk one large spoonful of the whites into the yolk mixture until well blended.  Gently fold in the remaining whites, then gently fold in the whipped cream.
Pour the eggnog into a large glass bowl and sprinkle with nutmeg to taste.  A little nutmeg goes a long way.  Serve at once or cover and refrigerate for up to three hours.
If making a head, whisk the eggnog gently to blend before serving.  Ladle into small glasses or demitasse cups. 
Makes 8 to 10 servings.

Here is another eggnog recipe for your cocktail lineup this holiday season from Ti Adelaide Martin and Lally Brennan's In the Land of Cocktails, a collection of recipes and stories from the family of New Orleans's famous Commander's Palace restaurant:

EGGNOG COUPE DE MILIEU
2 medium eggs
1 cup heavy cream
1/8 cup sugar
Pinch ground cinnamon
½ cup Southern Comfort
1/8 teaspoon vanilla extract
Grated nutmeg, for garnish

Bring about an inch of water to a simmer in the bottom half of a double boiler.
While the water heats, in the top half of the boiler combine the eggs, heavy cream, sugar and cinnamon.  Place the top half over the simmering water and whisk until thick and frothy, about 6 to 8 minutes.
Pour the mixture through a mesh strainer into a bowl.  Refrigerate until chilled like custard, about 2 hours.  When cold, whisk in the Southern Comfort and vanilla.  Divide among chilled shot glasses and garnish with freshly grated nutmeg.
Serves 6 to 8 people.
Note:  This eggnog recipe packs serious punch; you might start with ¼ cup of Southern Comfort, then add more according to your tastes.

PLAY IT SAFE WITH EGGS THIS HOLIDAY

Cookies, cakes and baked foods are holiday favorites, but the eggs used to make them are a potential source of bacteria, according to the Purdue University Cooperative Extension Service.  Make sure the eggs you buy are not cracked, chipped or broken and avoid tasting the batter.  Eggs should always be thoroughly cooked to 160 degrees, even if the recipe calls for raw or lightly cooked eggs, and don't forget to store all of your cheesecakes, eggnog, custard and whipped cream desserts in the refrigerator.