Cooked Eggnog
Yield
10 cupsPrep
10 minCook
5 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
milk, skim
|
|
| 4 | large |
eggs
lightly beaten |
|
| ¼ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
nutmeg
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
milk, skim
|
|
| 4 | large |
eggs
lightly beaten |
|
| 59 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
nutmeg
for garnish |
*
|
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.
