There are those who might claim that I’m not much of a “risk taker” or that I don’t exactly live my life flirting with danger.  Well.  Wait until you hear about this bold move…

That’s right. Homemade eggnog.  With the RAW EGGS!  Why?  Because I’m dangerous and adventurous, that’s why.

Ok, why really?  Because I’m afraid of the weird ingredients in the store-bought eggnog substitutes.  Well, either way I was taking a risk right?  I like to think I’m quite brave. I could have forgone eggnog altogether this holiday season, but no way, not me!  I’m too bold and courageous to be so easily dissuaded.

The main reason I wanted to take on an eggnog challenge this year was because I found a recipe (in Food Network Magazine, as I often do) for a granola with eggnog yogurt (which you can see here), and I really wanted to try it. (Granola was quite good, by the by.) I went to the store to gather ingredients, and I couldn’t even find a product labeled “eggnog” – I could only find things called “eggnog flavored beverage,” and let’s be serious – that sounds weird and gross.  Ok, I was in a bit of hurry, and I’m sure I could have found the real thing if I’d put the time in, but it wasn’t gonna happen, so making it from scratch was the next best answer.

I found the recipe that I used at The Kitchn, here.  Although they offered an option for a “cooked” eggnog, the recipe author was so encouraging about trying the raw version and about the preservative benefits of all that liquor, that I decided to give it a go.  I only made a half batch which was more than enough for our taste test and to make the eggnog yogurt.  I chose rum as our liquor of choice, and I decided that I quite liked it!

I first tried this two days ago, and remarkably I’ve experienced no untoward effects yet!! I haven’t even puked!  Looks like I’ve outsmarted and outmaneuvered food-borne illness yet again!  Raw eggs, you don’t scare me.  Next year, maybe I’ll leave some out for Santa.