Friday, June 16, 2017

Homemade Eggnog


 I know it's not the time of year to be posting an eggnog recipe, but I have some people in my family who love this stuff and don't like having to wait until the holidays to enjoy it.
 So, I set out to try some recipes and I think this one is a keeper.  I found it in a magazine that someone gave me. I made it to their directions, but it was not as thick as what you buy and it was a little gritty from the nutmeg. So I put it in my Vita Mixer and whipped it for a few seconds. That solved the problem. It whipped it up enough to make it thicker and creamer.

8 eggs
1 cup sugar
3 cups milk, divided
3 cups heavy whipping cream, divided
1 tsp. nutmeg

In a heavy saucepan, whisk together the eggs, sugar and one cup each of milk and whipping cream.
Over a low heat, bring it up to 160 degrees.
In another bowl, put the remaining 2 cups whipping cream
Take the 2 cups of remaining milk and add nutmeg. Put in a blender and whip for about 15 seconds, to dissolve the nutmeg.
Add this to the other milk in the bowl.
When the milk and sugar mixture reaches 160, remove from heat and add tot he cold milk.
Set it in another larger bowl, with water and ice. Stir every few minutes until cool.
Put it all in a blender and whip for about 20 seconds.
Put in a picture and refrigerate 3 hours.

*It's harder to get the nutmeg dissolved if you mix the entire thing together. You can do it, but then the whipping cream will be too thick.
*You can also add 2 cups of strong coffee to this mixture, for a variation.

2 comments:

  1. What's the difference between heavy cream and heavy whipping cream?

    ReplyDelete
  2. The only difference: the amount of milk fat. "Heavy Cream has slightly more milk fat (36%) so it produces a thicker whipped cream that will hold its shape a little longer once whipped," Grant tells us. "Whipping cream has slightly less milk fat (30%), yielding a lighter whipped cream that is a bit more time sensitive."

    ReplyDelete

 
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