Most eggnog recipes include a ton of sugar and heavy cream. I’d like to give this one a try.
Untested recipe
RAW VERSION Separate the eggs and beat the yolks with the sugar. Stir in vanilla, milk, and rum. Beat the egg whites and fold them into the milk mixture. Pour eggnog into a small glass and top with nutmeg. COOKED VERSION Separate the eggs and beat the yolks with the sugar in a medium bowl. Reserve egg whites for another use. In a medium saucepan over high heat, mix milk, sugar, and vanilla. Bring to a just to a boil and remove from heat. Mix the hot liquid gradually into the egg and sugar to prevent the egg from cooking. You add small amounts and mix thoroughly until all of the hot milk is mixed in. Pour everything back into the pot and heat until it reaches 160 F. Remove from heat, add rum, and put in the refrigerator to chill. When eggnog is cold, top with grated nutmeg and serve.Healthier Lighter Eggnog
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