I always liked the flavor of eggnog, but never really liked to drink it with rum in it. I found this recipe years ago. I eliminated the rum, substituted rum flavoring, and it became my version of eggnog. But I've never tried it during the summer or fall, only at Christmastime!
This is a safe way to make eggnog, without being concerned about getting sick with raw eggs.
Farmer Boy Eggnog
Ingredients:
- 4 Cups of whole milk
- 5 whole cloves
- 1/2 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 12 egg yolks
- 1 1/2 Cups of sugar
- 4 Cups of Half 'n Half
- 2 teaspoons of vanilla extract
- 2 teaspoons of rum flavoring
- 1/2 teaspoon of ground nutmeg & more for a sprinkling
Directions: In a saucepan, over the lowest possible heat setting, heat the milk, cloves, vanilla, and cinnamon. Bring it slowly to a boil, (about 5 minutes) strain out the cloves, and set it aside.
In a large bowl, cream together the egg yolks and sugar, till it is fluffy. Whisk in the milk mixture.
Put the mixture back into a large pan and cook over medium heat for about 3 minutes. *Do not let it boil! Cook and stir, till it thickens. Remove it from the heat to cool completely.
Once it is cooled, stir in the 4 cups of half 'n half, along with 2 teaspoons of vanilla, rum flavoring, and the ground nutmeg.
Place this in the refrigerator for at least 6 to 8 hours.
*Pour it into cups, sprinkle a pinch of fresh ground nutmeg on top and enjoy!
This may not be exactly what Almanzo had as a boy, but it makes me think about him everytime I drink it!
*Note: For an extra frothy and thick eggnog: whip up the egg whites and place 1/4 cup of them in each cup before pouring in the eggnog.
Let's lift our cups in a toast to Laura and her husband, Almanzo, "Thanks for sharing your memories with us!"
The Old Man in the Bib Overalls
No comments:
Post a Comment