No worries about drinking egg nog thatcontains raw egg with this recipe! Think of egg nog as liquidcustard served in a cup. Instead of the traditional sprinklingof nutmeg on top, try one or two of the suggested garnishes andstir-ins below.
Recipe: Classic Cooked EggNog
6 large eggs
1/4 cup granulated sugar
1/4 teaspoon salt, optional
1 quart milk* – divided use
1 teaspoon vanilla extract
Garnishes or Stir-Ins, optional
Makes 1 1/2 quarts or 12 (1/2-cup) servings.
Garnishes And Stir-Ins: Choose 1 or several:Chocolate curls
Extracts or flavorings
Peppermint sticks or candy canes
Flavored brandy or liqueur
Plain brandy, rum or whiskey
Fruit juice or nectar
Sherbet or ice cream
Whipping cream, whipped
*For faster preparation heat milk untilvery warm before stirring milk into eggs and sugar.
Microwave Method: In 2-quart liquid measureor bowl, beat together eggs, sugar and salt, if desired, untilthoroughly blended. Set aside. In l -quart liquid measure orbowl, cook 2 cups of the milk on full power until bubbles format edges, about 5 to 6 minutes. Stir into egg mixture. Cook on50% power until mixture is thick enough to coat a metal spoonwith a thin film and reaches at least 160°F, about 5 to 6minutes. Stir in remaining 2 cups milk and vanilla. Continueas above.
Note: All microwave cooking times are basedon a full power output of 600 to 700 watts. For a lower wattageoven allow more time.
Recipe provided courtesy of the AmericanEgg Board.
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