Monday, November 25, 2013

Christmas Eggnog

6 eggs
1 cup sugar
½ teaspoon salt
1 pint whipping cream
1 Tablespoon sugar
1 teaspoon vanilla
1 pint milk

In large bowl beat eggs until light and foamy.  Add sugar and salt, beating until thick and lemon colored. Set aside.  In a separate bowl with clean beaters beat whipping cream and 1 tablespoon sugar until it forms soft peaks.  Beat in vanilla.  Pour beaten eggs into pitcher or serving bowl. Sprinkle with nutmeg. Slowly stir in whipped cream and milk. Refrigerate at least 2 hours. Stir before serving and sprinkle with additional nutmeg if desired.

Note: Nothing speaks of Christmas and the holidays like eggnog. I adapted this recipe long ago to create a foamy whipped cream top and it is a family favorite. Yes, I use raw eggs. Do so at your own risk!

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