With the holiday season and freeze snap that we finally got around here, I had a notion to whip up a batch of eggnog using El Alamein's recipe (posted below) that he shared here last year. I cut it in half this time around. And I found it very easy to make with the KitchenAid stand mixer that I picked up recently!
But wouldn't you know it? When I was grating it, I dropped the nut into the nog again.
Thanks El Alamein!
----
Eggnog
Here's the recipe I use:
1 dozen large eggs
1 quart of heavy whipping cream
2 quarts of milk
1 pound of 10x confectionary sugar
1 teaspoon of vanilla extract
Fresh grated nutmeg (or pre-grated from store)
1 gallon empty container (say, an empty plastic milk container)
1 ½ gallon empty container
1. Separate eggs into egg whites and egg yolks into 2 bowls.
2. Whip egg whites until stiff (easier if 1 cup of 10x sugar is added first before whipping).
3. Whip heavy cream until stiff (easier if 1 cup of 10x sugar is added first before whipping) in a separate bowl.
4. Pour whipped egg whites, whipped cream and 2 quarts of milk (any kind of milk will do) into a VERY LARGE bowl and mix thoroughly.
5. Add remaining sugar, vanilla extract and nutmeg to taste to the egg yolks and whisk until thick and pasty.
6. Add the egg yolks to the big bowl of cream, milk egg whites etc and mix thoroughly.
You will need at least a one gallon container plus a half gallon container to put the mixture into when done mixing. Let the egg nog sit for 24 hours in the refrigerator before tasting. Shake container thoroughly before pouring a drink EACH and EVERY Time. Add spirits to individual glasses if desired.
But wouldn't you know it? When I was grating it, I dropped the nut into the nog again.
Thanks El Alamein!
----
Eggnog
Here's the recipe I use:
1 dozen large eggs
1 quart of heavy whipping cream
2 quarts of milk
1 pound of 10x confectionary sugar
1 teaspoon of vanilla extract
Fresh grated nutmeg (or pre-grated from store)
1 gallon empty container (say, an empty plastic milk container)
1 ½ gallon empty container
1. Separate eggs into egg whites and egg yolks into 2 bowls.
2. Whip egg whites until stiff (easier if 1 cup of 10x sugar is added first before whipping).
3. Whip heavy cream until stiff (easier if 1 cup of 10x sugar is added first before whipping) in a separate bowl.
4. Pour whipped egg whites, whipped cream and 2 quarts of milk (any kind of milk will do) into a VERY LARGE bowl and mix thoroughly.
5. Add remaining sugar, vanilla extract and nutmeg to taste to the egg yolks and whisk until thick and pasty.
6. Add the egg yolks to the big bowl of cream, milk egg whites etc and mix thoroughly.
You will need at least a one gallon container plus a half gallon container to put the mixture into when done mixing. Let the egg nog sit for 24 hours in the refrigerator before tasting. Shake container thoroughly before pouring a drink EACH and EVERY Time. Add spirits to individual glasses if desired.