Sunday, November 28, 2010

Beverage: Holiday Eggnog

Difficulty: Easy

Prep/Cook Time: 10 min

Chill Time: 30 min

Serves (4)

I'm allergic to cow's milk, so this eggnog is made with fresh goat's milk instead of cream. A lighter and more frothy version than traditional fare, this nog is coats the palate without making you feel like you just drank an entire meal. Spiked with just a shot of rum for a bright warmness, feel free to spike yours as much as you'd like with your favorite liquor.

Ingredients: 4 large farm fresh eggs*, 2 cups milk, 1/2 cup light corn syrup, 1/4 cup rum, 2 heaping tbsp powdered sugar, 1 tsp vanilla, nutmeg to taste

*Use caution when using raw eggs. I always use farm fresh eggs from my parents' farm when consuming raw egg products.

Combine all ingredients in beverage mixer or blender. Blend on high until frothy (about 2 min). Chill eggnog for at least 30 min and serve with nutmeg.

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