Originally Published December 17, 2013
Chicken Coop Chatter©
BASIC EGGNOG INGREDIENTS*
6 egg yolks (reserve the egg whites)
4 cups whole milk (can use low fat milk, but it will not thicken without the cream of whole milk)
1 tsp. Cinnamon
1/4 tsp. Cloves and Nutmeg (optional)
ADD:
1 tsp. Pure Almond flavoring
Slivered Almonds (optional for topping)
Chocolate Syrup (optional)
Whipped cream (optional for topping
Heat milk in a saucepan, slowly over low heat. Beat egg yolks until light and fluffy. Add almond extract and cinnamon to yolk and beat again until light and fluffy. When the milk is heated, ladle some of the milk into the egg mixture (this will temper the mixture and prevent the eggs from lumping up in the hot milk). Continue to heat as the Eggnog thickens. Allow to cool, then refrigerate, Or it's ready to drink hot. Dollop with Whipped Cream and a Sprinkle of slivered almonds on top. Drizzle with Chocolate syrup. Add Cinnamon stick, stir stick if desired.
**Egg whites can be used in other cooking requiring egg whites, or whip them up with a little sugar and 1 tsp. cream of tartar until stiff peaks form, and dollop on top of the eggnog for a topping. Sprinkle with favorite spice if desired. Garnish with Cinnamon stir stick if desired.
***If you want a richer/thicker eggnog add 2 cups heavy cream or half and half and heat with the whole milk. More calories, but very tasty.
**** Adjust sweetener and ingredients to suit your special dietary needs and taste. The spices can be adjusted and optional, to suit the ones you like, but the finished product will be altered.
****This would be a good one for substituting almond milk, though results will be altered.
*Note: This is a cooked eggnog, so there is no risk using raw eggs or raw milk.
For additional Eggnog Versions refer to the Archives.
For the Basic Eggnog Tutorial refer to the link: http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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