|
Amazingly Good Eggnog
I made this for an open house I had. I am not really that fond of eggnog nor is my husband,but we were having a very large Christmas party and I thought it might be a nice touch for those that like it at this time of year. Tip: eggs separate easily if they are room temp when you do it. I doubled the recipe but cut back on 2 yolks. I used a combination of cream, 1/2 & 1/2 and Organic whole milk. Organic milk tastes VERY creamy all by itself. My kids don't like it because I bought the "cream" milk again. I have to by skim just to get them to drink it. So I was trying to cut the calories a little using the whole milk. I used cinnamon sticks like someone suggested and the whole cloves. I threw in extra cloves because it just didn't look like it would do anything. I wouldn't do that again. I know how to temper the hot milk with the cold eggs but in the end I ended up with somethin. Not exactly curdled, but lumpy. I strained it which was difficult because of the foam and mini curdles and the cinnamon sticked fell apart into many pieces. I put it in a blender and it all the curdles completely disappeared. It was delicious. I didn't add the rum to the batch we just added it as needed per glass. My kids iked it and my husband put what was left in his coffee the next morning. It was not thick like a smoothy but thick like heavy cream. I don't drink it in the past so I didn't know any different. I would make it again next year.
4 users found this review helpful
|
Reviewed On:
Dec. 26, 2006
|