Originally published December 10, 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)
ADD:
1/4 tsp. Ground Cinnamon
1/8 tsp. GroundCloves
1/8 tsp. Ground Ginger
1/8 tsp. Ground Allspice
1 tsp. Molasses
1/2 cup Brown Sugar
Whip Cream Topping (optional)
Gingerbread cookie crushed (optional)
Heat milk in a saucepan, slowly over low heat. Beat egg yolks until light and fluffy. Mix Sugar and spices together and add to yolk and beat again until light and fluffy. add molasses, 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 top with crushed gingerbread cookie 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 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. 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.
*Note: This is a cooked eggnog, so there is no risk using raw eggs or raw milk
For additional variations of my Basic Eggnog refer to the Archives.
Refer to my tutorial for making the Basic Eggnog: http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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