Homemade Holiday Egg Nog

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    • #240209

      Not mine – but I have made it !!
      No New Years Eve is complete without Egg Nog. This can be made ahead of
      time, covered and stored in the refrigerator for 1-2 days, just whisk before
      Recipe By: Pat Waymire of Yellow Springs, Ohio (Taste of Home Magazine)
      Yield: 3-1/2 quarts
      Prep.Time: 1 hour
      12 Eggs
      1 1/2 cups Sugar
      1/2 teaspoon Salt
      2 quarts Milk, divided
      2 tablespoons Vanilla Extract
      1 teaspoon ground Nutmeg
      Brandy, rum or whiskey to taste, if desired
      2 cups Whipping Cream
      Additional Nutmeg, optional
      In a large dishpan or kitchen sink, prepare an ice-water bath. In a heavy
      4-quart saucepan, whisk together eggs, sugar and salt. Gradually add 1 quart
      of milk; cook and stir over low heat until a thermometer reads 160-170
      degrees. Pour mixture into a large heat-proof bowl; stir in vanilla, nutmeg
      and remaining milk. Place bowl into ice-water bath, stirring frequently
      until mixture is cool. Cover and refrigerate at least 3 hours. (Can be made
      up to this point ahead of time.)
      At least 3 hours before serving, chill a 5-quart punch bowl. Add brandy, rum
      or whiskey to mixture, if using. In a mixing bowl, beat cream on high speed
      until soft peaks form; whisk gently into cooled milk mixture. Pour into
      chilled punch bowl; sprinkle with nutmeg if desired and serve immediately.
      NOTE: If milk mixture separates while in the ice-water bath, process in a
      blender until smooth.

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