This is homemade eggnog, an unpasteurized festival of nutmeg-scented rum-rich cream. I wish I could drink nothing but eggnog from snowy dawn to early dusk, and all the long night through. But if I did, my skin would be so creamy, my eyes so bright and dewey, my hair so lush and wavy, that I'd have to dance with every man at the Christmas ball, and wear out my shoes with dancing. And I like my shoes.
Also the hens and gentle cows can barely keep up with me as it is.
This will make you a quart of eggnog. Since the eggs and milk are raw, I would not recommend making it with anything but eggs from the healthiest chickens. The golden yolks of those eggs will give it a creamy yellow hue and a richer, deeper flavor. If you only have access to storebought milk and eggs, make a cooked eggnog, or use lots of liquor to kill off bad bacteria. And the good bacteria in raw milk from healthy cows will actually kill off bad bacteria, should anything clinging to the shell of the egg find a way into the nog.
If you decide to drink eggnog daily, I would recommend using just six egg yolks instead of four whole eggs. Raw egg whites have a substance that causes biotin deficiency in the long term.
Raw EggnogBeat four eggs thoroughly. Add three tablespoons of maple syrup and a tiny pinch of salt and beat well.
Add some liquor--rum, brandy, bourbon--according to your taste. A few tablespoons will give you some flavor; a cup or more will give you a heady nog. Beat well.
Add three cups very rich raw milk, beat well. Grate nutmeg over it to taste. Chill for a few hours to meld the flavors.