The Lump'N'Loaf Records Message Board: merry christmas!

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merry christmas!

Posted by don on 12/17/2004, 8:06 am
63.219.76.34

Killer Eggnog
Ingredients:
3 cups (24 oz.) Milk (750 mL)
1-cup heavy cream (500 mL)
6 eggs.
1 -2 teaspoon Vanilla extract (to taste)
½ to 1 cup powdered sugar (to taste)(250 to 500 mL dry measure)
1 teaspoon of ground nutmeg
1 teaspoon of ground cinnamon.
Procedure:
1. Beat eggs completely until lemon colored.
2. Add sugar and beat until completely dissolved.
3. Add half the milk and half the cream. Continuing beating, mix completely.
4. Heat slowly WITH CONSTANT STIRRING until pasteurization temperature.
(About 160 degrees F. - this to prevent salmonella poisoning from the eggs ---- 70 degrees C.)
[BE CAREFUL!: eggs will lump if you do not stir well - I use an electric beater right in the pot...! I also use a thermometer and remove the pot from heat at about 155 degrees]
5. Remove from heat immediately, and add the rest of the milk and cream with constant stirring.
6. Stir in vanilla, and spices. REFRIGERATE until cold. Overnight a plus. (a short time in the freezer can speed up the process)
Serving: stir well, again, to mix up the spices into suspension - pour into glasses - Rum is then
added, and dark Rum is preferred. Start with a 1 to 10 ratio (uh…. booze to nog...) - stir in
alcohol.
NOTE: most supermarkets allow one to make an organic version of this recipe. And, it tastes just fine without the alcohol! MERRY CHRISTMAS!

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--Previous Message-- : Killer Eggnog : : Ingredients: 3 cups (24 oz.) Milk (750 mL) : 1-cup heavy cream (500 mL) : 6 eggs. : 1 -2 teaspoon Vanilla extract (to taste) : ½ to 1 cup powdered sugar (to taste)(250 to : 500 mL dry measure) : 1 teaspoon of ground nutmeg : 1 teaspoon of ground cinnamon. : : Procedure: 1. Beat eggs completely until : lemon colored. : 2. Add sugar and beat until completely : dissolved. : 3. Add half the milk and half the cream. : Continuing beating, mix completely. : 4. Heat slowly WITH CONSTANT STIRRING until : pasteurization temperature. : (About 160 degrees F. - this to prevent : salmonella poisoning from the eggs ---- 70 : degrees C.) : [BE CAREFUL!: eggs will lump if you do not : stir well - I use an electric beater right : in the pot...! I also use a thermometer and : remove the pot from heat at about 155 : degrees] : 5. Remove from heat immediately, and add the : rest of the milk and cream with constant : stirring. : 6. Stir in vanilla, and spices. REFRIGERATE : until cold. Overnight a plus. (a short time : in the freezer can speed up the process) : : Serving: stir well, again, to mix up the : spices into suspension - pour into glasses : - Rum is then : added, and dark Rum is preferred. Start with : a 1 to 10 ratio (uh…. booze to nog...) - : stir in : alcohol. : : NOTE: most supermarkets allow one to make an : organic version of this recipe. And, it : tastes just fine without the alcohol! MERRY : CHRISTMAS! :

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