Originally published: December 9, 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)
1/2 tsp. Ground Cinnamon (optional in this version)
1/4 tsp. Cloves if desired (optional)
ADD:
1/2 tsp. Pure Peppermint extract (adjust to desired taste)
1/2 cup Sugar
Peppermint Candy (Crushed or run through mini blender)
Candy Cane
Whip Cream Topping (optional)
Heat milk in a saucepan, slowly over low heat. Beat egg yolks until light and fluffy. Mix Sugar and yolk and beat until light and fluffy. Add Cinnamon and extract, stir thoroughly to blend. 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. Top with Whip Cream if desired. Sprinkle with crushed Peppermint candy on top if desired. Add a Candy Cane for the stir stick.
**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 Nutmeg if desired.
***If you want a richer/thicker eggnog add 2 cups heavy cream or half and half and heat with the whole milk or add a can of condensed milk. More calories, but very tasty.
****Always adjust ingredients to meet your own personal dietary needs.
*Note: This is a cooked eggnog, so there is no risk using raw eggs or raw milk.
Refer to the Archives for additional Eggnog Variations.
Refer to the link for my Basic Eggnog Tutorial: http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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