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Friday, April 29, 2016

Dairy Farmer's Eggnog

How to make Dairy Farmer's Eggnog Recipe - This isn't as sweet and rich as the store-bought eggnog. It can go into the punch bowl spiked or nay, with puffs of whipped cream and a sprinkling of nutmeg for garnish.

Makes about 1 gallon, 32 (1/2-cup) servings

3 quarts milk
2-1/2 cups sugar
12 large eggs
Vanilla extract to taste
Freshly grated nutmeg to taste
Spirits or rum flavoring to taste
Whipped cream

In a large saucepan, heat 1 quart milk with sugar to simmering, stirring constantly to prevent burning. This can be heated in the microwave in a glass bowl.

In a large bowl, whisk eggs. Gradually, whisk hot milk mixture into eggs, keeping mixture blended. Return to heat or microwave and add 1 quart milk. Heat to about 175F (80C) or just below simmering.

Remove from heat and stir in remaining 1 quart milk. Add vanilla and nutmeg. Transfer to a gallon jar or large pitcher; refrigerate until ready to serve. It can be kept refrigerated up to 1 week.

Add spirits or rum flavoring before serving. You may pour out individual servings and top with whipped cream. For a party, pour into a large, chilled, punch bowl and top with whipped cream.

To really shave off the calories you can make it with skim milk, but I prefer the richest, whole, golden Guernsey milk!
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