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    <category-id>363</category-id>
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      <category id="355">Food &amp; Drink</category>
      <category id="361" parent_id="355">Bartending Guides</category>
      <category id="363" parent_id="361">Mixed Drinks</category>
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    <created-at>Tue, 11 Nov 2008 06:01:30 -0800</created-at>
    <filename>/system/videos/2/12/88/06/68812.flv</filename>
    <tags>drink, drinking, bartending, christmas, holidays, seasonal, mixed, mixing, making, homemade</tags>
    <title>How To Make Eggnog</title>
    <description>
      <![CDATA[What’s the holiday season without a glass of creamy eggnog? ]]>
    </description>
    <permalink>http://www.howcast.com/videos/68812-How-To-Make-Eggnog</permalink>
    <edit-url>http://www.howcast.com/videos/68812-How-To-Make-Eggnog/edit</edit-url>
    <state>approved</state>
    <duration>116</duration>
    <width>640</width>
    <height>360</height>
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    <rating>19</rating>
    <username>foveacon</username>
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    <ingredients>
      <ingredient>
        <![CDATA[Six eggs or one and a half c. of egg substitute]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 c. sugar]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/2 tsp. salt]]>
      </ingredient>
      <ingredient>
        <![CDATA[1 qt. milk, half-and-half, or heavy cream]]>
      </ingredient>
      <ingredient>
        <![CDATA[1/2 tsp. vanilla extract]]>
      </ingredient>
      <ingredient>
        <![CDATA[Ground nutmeg]]>
      </ingredient>
      <ingredient>
        <![CDATA[One can of fat-free evaporated milk]]>
      </ingredient>
      <ingredient>
        <![CDATA[3 c. skim milk]]>
      </ingredient>
      <ingredient>
        <![CDATA[Rum, cognac, brandy, or whiskey]]>
      </ingredient>
    </ingredients>
    <markers>
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        <type>Warning</type>
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        <title></title>
        <textile-text>
          <![CDATA[Raw eggs present a slight risk of salmonella and other food-borne illnesses, so use only fresh, intact eggs and do not let the yolk and whites come in contact with the outside of the shell. Pregnant women, children, the elderly, and anyone with a compromised immune system should avoid eating raw eggs. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Raw eggs present a slight risk of salmonella and other food-borne illnesses, so use only fresh, intact eggs and do not let the yolk and whites come in contact with the outside of the shell. Pregnant women, children, the elderly, and anyone with a compromised immune system should avoid eating raw eggs.</p>]]>
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        <title>Rinse the eggshells</title>
        <textile-text>
          <![CDATA[If you’re using eggs, rinse the shells thoroughly before breaking them.  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you’re using eggs, rinse the shells thoroughly before breaking them.</p>]]>
        </text>
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      <marker>
        <id>48364</id>
        <position>2</position>
        <timemarker>53</timemarker>
        <type>Step</type>
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        <title>Beat the eggs</title>
        <textile-text>
          <![CDATA[Beat the eggs or egg substitute until foamy. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Beat the eggs or egg substitute until foamy.</p>]]>
        </text>
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      <marker>
        <id>48365</id>
        <position>3</position>
        <timemarker>58</timemarker>
        <type>Step</type>
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        <title>Add sugar and salt</title>
        <textile-text>
          <![CDATA[Beat in the sugar and salt until the nog is thick. It will be a pale yellow color.  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Beat in the sugar and salt until the nog is thick. It will be a pale yellow color.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48366</id>
        <position>4</position>
        <timemarker>66</timemarker>
        <type>Step</type>
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        <title>Stir in the milk</title>
        <textile-text>
          <![CDATA[Stir in the milk, half-and-half, or cream, along with the vanilla, and chill for a few hours. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Stir in the milk, half-and-half, or cream, along with the vanilla, and chill for a few hours.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48367</id>
        <position>5</position>
        <timemarker>74</timemarker>
        <type>Tip</type>
        <thumbnail-url></thumbnail-url>
        <title></title>
        <textile-text>
          <![CDATA[For a low-fat nog, use one can of fat-free evaporated milk and three cups of skim milk.]]>
        </textile-text>
        <text>
          <![CDATA[<p>For a low-fat nog, use one can of fat-free evaporated milk and three cups of skim milk.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48368</id>
        <position>6</position>
        <timemarker>80</timemarker>
        <type>Step</type>
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        <title>Serve</title>
        <textile-text>
          <![CDATA[Pour into glasses and sprinkle on some nutmeg. There should be enough to serve six to ten people.]]>
        </textile-text>
        <text>
          <![CDATA[<p>Pour into glasses and sprinkle on some nutmeg. There should be enough to serve six to ten people.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48369</id>
        <position>7</position>
        <timemarker>88</timemarker>
        <type>Tip</type>
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        <title></title>
        <textile-text>
          <![CDATA[If you want alcoholic eggnog, add a jigger of dark liquor—like rum, cognac, brandy, or whiskey—to your glass of nog. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>If you want alcoholic eggnog, add a jigger of dark liquor—like rum, cognac, brandy, or whiskey—to your glass of nog.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48370</id>
        <position>8</position>
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        <type>Step</type>
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        <title>Cook the nog</title>
        <textile-text>
          <![CDATA[To use real eggs without the worry, stir half the milk with the beaten eggs and sugar over low heat, stirring constantly, until it reaches a consistency that coats a spoon. Then stir in the remaining milk and chill overnight.  ]]>
        </textile-text>
        <text>
          <![CDATA[<p>To use real eggs without the worry, stir half the milk with the beaten eggs and sugar over low heat, stirring constantly, until it reaches a consistency that coats a spoon. Then stir in the remaining milk and chill overnight.</p>]]>
        </text>
      </marker>
      <marker>
        <id>48371</id>
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        <timemarker>107</timemarker>
        <type>Fact</type>
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        <textile-text>
          <![CDATA[Eggnog originated in 16th-century England, where it was made out of milk, eggs, and wine, brandy, or sherry. ]]>
        </textile-text>
        <text>
          <![CDATA[<p>Eggnog originated in 16th-century England, where it was made out of milk, eggs, and wine, brandy, or sherry.</p>]]>
        </text>
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          <![CDATA[Why just have a vodka tonic when you can have a vodka melon? ]]>
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          <![CDATA[Hang on to your hat! This hurricane will bowl you over -- in a good way.]]>
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          <![CDATA[Don’t pass up on this festive favorite because of the calories; just mix yourself a lighter version. ]]>
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        <title>How To Make a Bahama Mama</title>
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        <created-at>Wed, 07 Jan 2009 15:02:25 -0800</created-at>
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          <![CDATA[The next best thing to being on a Caribbean beach? The Bahama Mama cocktail, of course!]]>
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          <![CDATA[Mix up an easy twist on the classic Singapore Sling cocktail by adding a pomegranate kick. ]]>
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