RECIPE: Eggnog

Not for anyone on a diet, or anyone with cholesterol problems!

This is a warming and seasonal drink, an alternative to mulled wine or gluhwein.

Ingredients
6 whole eggs + 2 extra egg yolks
474 ml (1 pint) whole milk
178 ml (3/8 pint) double cream (or even extra thick double cream)
4 Tablespoons PLUS 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
474 ml (1/2 pint) brandy (or whiskey, or rum)

Process
*Whisk the eggs, yolks, sugar and salt together in a large pan until well-blended.
*Continue whisking whilst slowly adding the milk until it is completely mixed-in.
*Put the pan on the stove on the lowest possible setting.
*Continue to gently whisk ingredients for 25/30 minutes or until the mixture reaches 70°C and will coat the underside of a spoon.
*Remove from heat and strain it into a large bowl (make sure you remove any pieces of cooked egg).
*Stir in the alcohol, vanilla, and nutmeg, and transfer your mixture to a covered dish. *Refrigerate for at least 4 hours.
*When ready to serve, whip the double cream and fold in the chilled mix, pour, serve in punch cups.


Mmm... Eggnog

Eggnog can also be added to coffee to make a great after dinner drink!