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Thursday, October 15, 2009

*Eggnog*

Hello everyone! Today's recipe is an old fashioned Eggnog. We serve this to company during the holiday's. Home made is always better than store bought. Well enjoy!

*Eggnog*

Servings: 10

Note: This is custard based Serves 10, 4 oz. each. If you add the Rum you get about 2 more servings.

4 Cup milk
1/8 Tsp. cloves, Or Less
1/4 Tsp. cinnamon
1 Tsp. vanilla
12 egg yolks
1 1/2 Cups sugar
4 Cups light cream
¼ Tsp. ground nutmeg
2 Tsp. vanilla
2 1/2 Cups light rum, Optional
12 egg whites
¼ Cup Sugar

Combine milk, cloves, cinnamon and the 1 tsp. of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil. In a large bowl, Whisk egg yolks and sugar together until fluffy. Slowly whisk the hot milk mixture into the egg yolks, a little at a time. Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil. Strain into a large pitcher, cover and let cool for about an hour. Stir in cream, nutmeg, and 2 tsp. of vanilla. Stir in rum, if desired. Beat egg whites until stiff and slowly add the 1/4 c sugar. Gently fold into the egg nog. Refrigerate overnight. Serve and enjoy!
Light Rum is not included in nutrition value:
Per Serving: 362 Cal (64% from Fat, 20% from Protein, 16% from Carb); 18 g Protein; 25 g Tot Fat; 13 g Sat Fat; 8 g Mono Fat; 2 g Poly Fat; 14 g Carb; 0 g Fiber; 13 g Sugar; 256 mg Calcium; 1 mg Iron; 269 mg Sodium; 314 mg Cholesterol.

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