MrMonkey
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- Jan 28, 2010
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EGGNOG
Ingredients:
6 Eggs
3 cups Milk
1 cup Heavy Cream
1 cup Sugar
teaspoon Vanilla Extract
teaspoon Salt
Nutmeg to taste
Method:
1. In a mixing bowl, whisk together 1 cup sugar and teaspoon salt.
2. Crack 6 eggs into the mixing bowl and whisk very well until homogeneous.
3. Pour 3 cups of milk into a large pot and turn the heat up to medium.
4. Pour the egg mixture into the milk and whisk very quickly.
5. Continuously whisk while it heats up. You want to get the mixture to about 150 to 160 degrees Fahrenheit. If you have a food thermometer you can keep track of the heat that way, but if you do not have one simply heat the mixture until you start to see a little steam, then give it another 30 to 60 seconds to cook while whisking. You will notice that it thickens a bit and becomes smooth. It will take about 5 minutes.
6. Take the pot off the heat as soon as the proper temperature is reached. Add 1 cup of cream and teaspoon vanilla extract. ALSO ADD THE BOOZE AT THIS TIME! (you may add a little nutmeg at this point if desired) Stir well.
7. Put into a bowl or pitcher and refrigerate until it is cold and thick. (around 8 hours is best)
8. When ready to serve, stir or shake the eggnog well and pour into serving glasses. Dust with nutmeg.
Note: I subbed the real eggs with eggbeaters and of course add whatever spirits you want! I used Seagrams VO and went 4x with the above proportion of ingredients! (32 oz carton of eggbeaters was sufficient) Also a little less sugar if you don't like it that sweet!
Comes out like a smoothie milkshake and after the cooling time tastes like there's no booze in it either! So much better than the premade eggnog mixture!
Great to add to coffee too! If you're a big milk lover like me might be up your alley! Might not be for the manly men here who like their hard liquor straight up!
Ingredients:
6 Eggs
3 cups Milk
1 cup Heavy Cream
1 cup Sugar
teaspoon Vanilla Extract
teaspoon Salt
Nutmeg to taste
Method:
1. In a mixing bowl, whisk together 1 cup sugar and teaspoon salt.
2. Crack 6 eggs into the mixing bowl and whisk very well until homogeneous.
3. Pour 3 cups of milk into a large pot and turn the heat up to medium.
4. Pour the egg mixture into the milk and whisk very quickly.
5. Continuously whisk while it heats up. You want to get the mixture to about 150 to 160 degrees Fahrenheit. If you have a food thermometer you can keep track of the heat that way, but if you do not have one simply heat the mixture until you start to see a little steam, then give it another 30 to 60 seconds to cook while whisking. You will notice that it thickens a bit and becomes smooth. It will take about 5 minutes.
6. Take the pot off the heat as soon as the proper temperature is reached. Add 1 cup of cream and teaspoon vanilla extract. ALSO ADD THE BOOZE AT THIS TIME! (you may add a little nutmeg at this point if desired) Stir well.
7. Put into a bowl or pitcher and refrigerate until it is cold and thick. (around 8 hours is best)
8. When ready to serve, stir or shake the eggnog well and pour into serving glasses. Dust with nutmeg.
Note: I subbed the real eggs with eggbeaters and of course add whatever spirits you want! I used Seagrams VO and went 4x with the above proportion of ingredients! (32 oz carton of eggbeaters was sufficient) Also a little less sugar if you don't like it that sweet!
Comes out like a smoothie milkshake and after the cooling time tastes like there's no booze in it either! So much better than the premade eggnog mixture!
Great to add to coffee too! If you're a big milk lover like me might be up your alley! Might not be for the manly men here who like their hard liquor straight up!
