Christmas Eggnog
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
12 egg yolks (I used 8 from medium eggs)5 cloves, whole4 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 ¾ cups sugar ( I used 1 cup granulated sugar and 3/4 cup splenda)2+ ½ teaspoons vanilla essence1 teaspoon cinnamon, ground ( I used cinnamon sticks)¾ teaspoon nutmeg, ground
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 157.9
- Total Fat: 5.4 g
- Cholesterol: 101.4 mg
- Sodium: 89.5 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 0.0 g
- Protein: 6.7 g
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