What’s the holiday season without a glass of creamy eggnog?
You will need
- Six eggs or one and a half c. of egg substitute
- 1.0 c sugar
- 0.5 tsp salt
- 1.0 qt milk
- or heavy cream
- 0.5 tsp vanilla extract
- Ground nutmeg
- One can of fat-free evaporated milk
- 3.0 c skim milk
- or whiskey
Step 1 Rinse the eggshells If you’re using eggs, rinse the shells thoroughly before breaking them.
Step 2 Beat the eggs Beat the eggs or egg substitute until foamy.
Step 3 Add sugar and salt Beat in the sugar and salt until the nog is thick. It will be a pale yellow color.
Step 4 Stir in the milk Stir in the milk, half-and-half, or cream, along with the vanilla, and chill for a few hours.
For a low-fat nog, use one can of fat-free evaporated milk and three cups of skim milk.
Step 5 Serve Pour into glasses and sprinkle on some nutmeg. There should be enough to serve six to ten people.
If you want alcoholic eggnog, add a jigger of dark liquor—like rum, cognac, brandy, or whiskey—to your glass of nog.
Step 6 Cook the nog 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.
Eggnog originated in 16th-century England, where it was made out of milk, eggs, and wine, brandy, or sherry.