Thursday, November 20, 2014

Eggnog.....



We may not be ready for the Holidays of Thanksgiving and Christmas, but they are coming faster than we would like. Instead of buying eggnog this year, why not make? It only takes 24 hours to "ripen"; so you can make it as you need it and not worry about using it up before it spoils. Leftover eggnog is good for French Toast and Ice Cream.
 
 Eggnog
3 eggs, beat until light
Beat in gradually:
1/2 cup sugar, scant (6 Tbsp)
Pinch of salt
2 Tbsp vanilla
Stir in:
2 1/4 cups evaporated milk
Diluted with 3/4 cup water
If alcoholic flavor is desired omit vanilla and add 1/2 cup rum.
Place eggnog in a screw top jar and let “ripen” in the fridge for
24 hours. Serve with a sprinkling of nutmeg.
Yield: Approximately 1 qt.
Till next time......

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