Recipe by drea
"This is a holiday drink that my family enjoys in the winter. The batter makes an excellent topping for both alcoholic beverages as well as hot cocoa, eggnog, or warm milk for the kids."
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butter, room temperature
This is also a family recipe of mine.
We put 2 TBLS with a 1/2 shot of run and a 1/2 shot of whiskey and add hot water. Stir - it's the best to warm you from the inside out. You can also make for kids without the alcohol.
This tastes just like the stuff I drank as a kid in northern Wisconsin. Thanks so much for the recipe.
I made a rookie mistake and didn't check the number of servings before I started separating eggs. Be aware, this recipe makes about six pints worth of the stuff. I'll be sending guests home with the leftovers. :)
I have never had this before. It seems like a very sweet eggnog batter to flavor hot drinks. I used the calculate button and changed it to 6 servings. 1/4 lb of powdered sugar is equal to 1 cup and 1 1/2 oz of butter is equal to 1 1/2 Tblsp. The only change I made was just doing a sprinkle of the cloves, because I don't care for that spice, as it is so strong. I tried it with cocoa and it made it a little more creamy and gave it a slight warm Christmas spice flavor. I then tried it with milk, as seems is traditional, and it was completely different tasting. It tasted like a thinner warm eggnog, actually better to me than traditional eggnog, as it was less thick. I can see how this is a winter holiday drink.
We loved this and made it often throughout the holidays! We made the batter just as the recipe stated, than made drinks with 1 shot of both whiskey and spiced rum. Yummy! Definitely a new staple in our house!
THIS is what my homemade non-dairy eggnog needed! To be totally honest, I cheated. I didn't want to take the time to follow the directions, and I just threw all the ingredients in a blender (recipe scaled down, of course). It came out tasting absolutely fabulous. Thanks for this recipe!
It takes a little time to separate & whip the eggs, but it is well worth it! This is the best T&J batter I've every had. Awesome!!!
Great recipe.... thanks so much for sharing. It is just like I remember from many cold winter days in Wisconsin.
This recipe is fantastic!!! AND I have a couple tips to make it a little easier and less messy to make. The final product for this recipe is just as good if not better than the stuff you get at the grocery store, but after making it twice, I discovered a couple things that really help the mixing process.
First, the suggested serving size in this recipe is about 1T, and I'm not aware of anyone who doesn't put at least 2T in each glass they make, so consider that when estimating the serving number you want to make (and remember, the batter is fantastic kept frozen, so go ahead and make extra!). I used the serving size calculator to adjust it to 45 servings (and there are only 3 people in our home). This # of servings allows you to use an entire 2lb bag of powdered sugar so there's less mess - no measuring needed. At 45 svgs, it then calls for 7.5 eggs - I used 6 large eggs, and 2 small ones to make that work. The completed batch nicely fills a 1/2 gallon container which I keep in the freezer during Christmastime. For mixing, you will find much less mess if you mix egg whites, and mix the yolks. Then add yolks to butter, plus vanilla, then add the whites, and THEN add the sugar. After all mixed, add spices at the end. This eliminates the cloud of powdered sugar floating around your kitchen, as there is more liquid to help soak it all up. I'm sure there may be a reason for the suggested order, but I've found this sequence a much less messy process. :-)
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