This has been a true favorite of ours. I started making this recipe in the latter part of 2009. We made this recipe at least five times throughout the Holidays last year. And we have never purchased store-bought eggnog again.
Here is the Modification that we use: We use 8 eggs, 1 cup of Splenda and 1/2 cup of sugar or just 1-1/2 cup of sugar, 1 quart of 2 % milk, 1 pint of whipping cream into a large mixing bowl combining all of the ingredients. Pour the Half and Half into the 6-8 quart stock pot and bring to a slow simmer. Meanwhile, take 1 cup of hot Half and Half out of the stock pot and while using the mixer on the high setting gradually combine the hot Half and Half into the mixing bowl with the egg mixture. This process will temper the eggs before you add them back into the stock pot. After combining all of the mixing bowl contents into the stock pot, stir constantly on low for 40 to 45 minutes or until the mixture reaches 168-170 degrees on a candy thermometer. While the mixture cooks it will become thicker and will continue to temper and heat the eggs to safety. Add 2 teaspoons of pure Vanilla extract and nutmeg. Pour the mixture into a heat resistant pitcher and Chill overnight. Once chilled, stir in the Rum or a favorite liqueur. A very delicious treat for anytime of the year. Enjoy !
Was this review helpful?
7 users found this review helpful
This has been a true favorite of ours. I started making this recipe in the latter part of...