- April 9, 2007 at 12:26 am #240209
Not mine – but I have made it !!
HOMEMADE HOLIDAY EGG NOG
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
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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