Cooked Eggnog Recipe

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Cooked Eggnog Ingredients

1 qt non-fat milk
4 eggs, lightly beaten
1/4 cup powdered sugar
1 tsp vanilla extract
1 ground nutmeg for garnish

A Recipe for
Cooked Eggnog

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

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Cooked Eggnog Recipe
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This is a recipe for Cooked Eggnog from the recipe cookbook of Recipes-to-go (Drink)

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Food Tip
Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Cooked Eggnog

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Cooked Eggnog Directions

In a heavy saucepan, combine milk, lightly beaten eggs and powdered
sugar, and mix well using a wire whisk. Slowly bring to a simmer,
over low heat, for 5 minutes, stirring frequently with the whisk.
Remove from heat. Add vanilla extract and mix well. Refrigerate
until cold.
To serve, heat eggnog in the microwave, garnish with nutmeg, and
serve warm as a morning drink.
For a cold variation, pour mixture into blender container and add
one cup of crushed ice. Blend until frothy.
Makes 10 one cup servings.

Serves: 10

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Cooked Eggnog Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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