18 December 2009

American Cuisine : Eggnog

Christmas just isn't Christmas without eggnog! Now, I know most of the French take one look at the recipe and they turn up their noses with disgust. However, this is a drink you just have to try!! You will be surprised by just how good this is. Eggnog comes in several different forms: cooked, uncooked, alcoholic and non-alcoholic. The recipe that follows can be modified to leave out the rum or replaced with another hard alcohol of choice.
(taken from allrecipes.com)
(12 servings)
950 ml milk, 5 whole cloves, 1/2 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 12 egg yolks, 300 g sugar, 590 ml light rum (optional), 950 ml light cream, 2 teaspoons vanilla extract, 1/2 teaspoon ground nutmeg
  1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
  2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
  3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

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