Original Recipe published 12-07-2013
Chicken Coop Chatter©
BASIC EGG NOG 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
1/4 tsp. Cloves if desired (optional)
1 tsp. White Vanilla
1/2 cup Sugar
ADD:
2 tsp. Chocolate chips (optional)
2 T. Instant Coffee
Whip Cream Topping (optional)
Heat milk in a saucepan, slowly over low heat. Beat egg yolks until light and fluffy. Mix Sugar and the instant coffee together and add to yolk and beat again until light and fluffy. Add Cinnamon and Vanilla, 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, just add the Chocolate chips and Instant coffee and stir. Top with Whip Cream if desired. Sprinkle a dash of nutmeg or cinnamon on top 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 or add one can condensed milk. More calories, but very tasty.
*Note: This is a cooked eggnog, so there is no risk using raw eggs.
NOTE: Refer to my tutorial for the Basic Eggnog http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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