Title: Christmas Egg Nog
6 Eggs
2 c Heavy cream
1 c Milk
3/4 c Sugar
1/2 c Rum
1/2 c Brandy
1/2 c Whisky
1 tb Nutmeg
Separate the eggs and set the white aside.
Mix yolks well, gradually adding the cream, milk, and sugar.
Now back to the egg white, whip them until "soft peaks" form. Fold the white into the yolk mixture. Gradually add the Rum, Brandy and Whiskey.
Sprinkle the Nutmeg over top right before serving.
Let the egg nog sit, uncovered, in the fridge for at least 2 hours.
Title: Cooked Eggnog
1 qt Non-fat milk
4 Eggs; lightly beaten
1/4 c Powdered sugar
1 ts Vanilla extract
Ground nutmeg for garnish
In a heavy saucepan, combine milk, lightly beaten eggs and powdered sugar, and mix well using a wire whisk. Slowly bring to a simmer, over low heat, for 5 minutes, stirring frequently with the whisk. Remove from heat.
Add vanilla extract and mix well. Refrigerate until cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and serve warm as a morning drink.
For a cold variation, pour mixture into blender container and add one cup of crushed ice. Blend until eggnog is frothy.
Makes 10 one cup servings.
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