Originally published: December 8, 2013
Chicken Coop Chatter©
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 Cup Leopard Banana Mashed or through blender (I call the bananas that are soft and spotted Leopard Bananas :)
1/2 tsp. Ground Cinnamon
1/4 tsp. Cloves if desired (optional)
1 tsp. White Vanilla
1/2 cup Sugar
2 tsp.Ground dehydrated Banana chips (topping)
Whip Cream Topping (optional)
Heat milk in a saucepan, slowly over low heat. Beat egg yolks until light and fluffy. Mix Sugar and the mashed banana 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. Top with Whip Cream if desired. Sprinkle a dash of cinnamon and ground banana chips 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. More calories, but very tasty.
*Note: This is a cooked eggnog, so there is no risk using raw eggs or raw milk.
Refer to the Archives for my many versions of Eggnog.
Refer to my tutorial for making the basic Eggnog: http://justfowlingaround.weebly.com/holidays/just-fowling-around-basic-eggnog
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