I raise my eggnog I raise my eggnog and toast ManagerJosh and all the Worldsims moderators for introducing me to an amazing world full of great people--- May your homes always be too small to hold all your friends. I just felt this was due.
LOL I guess American eggnog is not much like Dutch Advocaat which is thick and creamy and has no nutmeg but a little vanilla and good glug of brandy. I can't stand the stuff Eggnog sounds nice does anyone make their own? Care to share the recipe?
Cheers! raise: Oh, good egg nog receipe I stole from Food Network Recipe Summary Difficulty: Medium Prep Time: 35 minutes Inactive Prep Time: 5 hours Cook Time: 12 minutes Yield: about 12 servings User Rating: 4 Stars 1 quart milk 1 cup superfine or confectioners' sugar 1 vanilla bean, split in half lengthwise and seeds scraped out 12 large eggs*, separated 2 cups heavy cream 2 cups bourbon 1 cup brandy Freshly grated nutmeg, for garnish Chocolate shavings, for garnish In a large saucepan, combine the milk, 1/2 cup of the sugar, and vanilla bean and seeds and bring to a gentle boil. Remove from the heat. In a medium bowl, beat the yolks until pale yellow and thick, 2 to 3 minutes. Slowly pour in 1 cup of the hot milk, whisking constantly. Pour the egg yolk mixture into the saucepan with the hot milk, whisking. Cook over medium heat, stirring constantly with a heavy wooden spoon, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 4 hours or overnight. In a large bowl, beat the egg whites with an electric mixer until soft peaks start to form. Slowly add 1/4 cup of the sugar and beat until stiff peaks form. In a large bowl with clean beaters, beat the cream until thick and frothy. Add the remaining 1/4 cup sugar and beat to soft peaks. In a large punch bowl, combine the chilled egg yolk mixture and the bourbon and brandy. Fold in the sweetened whipped cream, then the egg whites. Refrigerate until chilled, 30 minutes to 1 hour. To serve, sprinkle nutmeg over the top and garnish with chocolate shavings. Serve chilled. The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."
When I went to our family friends' house last year for a Christmas/New Year's Party, they served store-bought eggnog, and I've been repulsed by the stuff since. It tasted like thick and glue-y paint. Blech!
