Egg Nog Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 cups whole or lowfat milk
1 vanilla bean, split lengthwise
8 large egg yolks
2/3 cup sugar
6 tablespoons Cognac (optional)
2/3 cup chilled whipping cream
Freshly grated nutmeg, to taste (or ground nutmeg)
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Directions: |
Directions:Place milk in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover; steep 15 minutes. Discard vanilla bean.
Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan. Using rubber spatula, stir mixture over low heat until bubbles subside and mixture thickens slightly (do not boil), about 12 minutes. Cool. Cover and refrigerate until cold. (At this point, eggnog can be made 1 day ahead. Keep refrigerated.)
Mix Cognac (if using) into eggnog mixture. Using electric mixer, beat whipping cream in large bowl until firm peaks form. Fold whipped cream into eggnog mixture just until blended. (At this point, eggnog can be made 8 hours ahead. Cover and refrigerate.)
Ladle eggnog into glass mugs. Sprinkle with freshly grated nutmeg (or ground nutmeg) and serve. |
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Personal
Notes: |
Personal
Notes: We had egg nog on Sunday mornings after church to "hold us over" until Sunday dinner at Grandma Martinson's or Grandma Hedtke's. When we were kids, the eggs were raw. This recipe cooks the eggs, so it needs to be made ahead, so that it has time to cool. It is festive and special as a non-alcoholic beverage at a holiday get together.
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