|
 Recipe:
Egg NogEgg nog is a traditional
winter drink, which I find rather odd since it's cold and I always want
something warm. If you're worried about salmonella from raw eggs, use
pasteurized eggs.
| Yield |
4-6 servings |
| Time |
10 minutes, plus time to chill |
| Tools |
- large bowl
- electric hand mixer
- whisk
- container with lid
|
| Ingredients |
- 6 eggs
- ¾ to 1 c sugar
- ½ t vanilla
- 1 c spirits: brandy, whisky, and/or rum*
- 4 c milk and/or cream*
- 1 t nutmeg
|
| Directions |
Beat the eggs for 2 or 3 minutes until very frothy. Continue beating
as you gradually add the sugar, vanilla, and half the nutmeg. Whisk in the spirits, milk, and cream,
transfer to the container, and refrigerate.
To serve, ladle into chilled cups or mugs and sprinkle with
nutmeg. |
| Notes |
For best results, make sure all of the ingredients are cold
before you start.
For a really thick egg nog, you can whip the egg
whites and/or whipping cream and fold them into the other ingredients.
*This is a flexible recipe:
- Use more cream for a heavier, richer egg nog, or more milk for a
lighter, less fattening one.
- You can use just rum, whisky, or brandy, or any mix of two or all
three to suit your own tastes.
|
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