Unless you’re American, eggnog is a tough sell. Necking raw egg, albeit sweetened and mixed with cream, is something you can probably only do if you’ve been brought up in a very specific culture (or you happen to be on an absurd protein kick). Things get even less appealing when alcohol is involved, as eggnog often comes spiked with some amount of brown spirit, because then it becomes a hellish hybrid of booze and hangover cure in one. But maybe nog newcomers are going in too hot. After all, what is eggnog if not a weird sort of custard? And what is custard, if not a woefully underused recipe ingredient? That’s right: forget about drinking eggnog. This year I want you to eat it. And here’s how.
