Christmas EggnogSubmitted by: LEONA424
IntroductionIve had this recipe in my recipes folder for a long a time, but I dont remember where I found it. Since we dont drink, I used, instead of the rum, rum extract and reduce quantity of some ingredients. Nutricional value is based on my changes, not on the original recipe. Ive had this recipe in my recipes folder for a long a time, but I dont remember where I found it. Since we dont drink, I used, instead of the rum, rum extract and reduce quantity of some ingredients. Nutricional value is based on my changes, not on the original recipe.
12 egg yolks (I used 8 from medium eggs)
5 cloves, whole
4 cups milk
4 cups cream ( I used 2 cans evaporated milk 1 cup regular nonfat milk and water to obtain 8 cups total for milk and cream)
3 cups light rum ( I used 2 tbsp rum extract)
1 Â¾ cups sugar ( I used 1 cup granulated sugar and 3/4 cup splenda)
2+ Â½ teaspoons vanilla essence
1 teaspoon cinnamon, ground ( I used cinnamon sticks)
Â¾ teaspoon nutmeg, ground
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
16 servings 1/2 cup ezch
Number of Servings: 16
Recipe submitted by SparkPeople user LEONA424.