Guest guest Posted December 18, 2003 Report Share Posted December 18, 2003 I am not a measurer. I do have an old-fashioned recipe for eggnog that calls for beating the egg whites and yolks separately, softly whipping the cream, etc. I have tried it and think it's more trouble than it's worth. I just put it all in the blender or use an immersion type to mix it all up. But, it has some proportions that might be helpful. To make 2 quarts (how many servings is that?) you use 8 eggs, 3 cups cream, and 1 and 1/2 cups milk. It recommends 4 teaspoons superfine sugar, but I use raw honey-a tablespoon or 2. I don't like it to be overwhelmingly sweet. I like to have to search for the sweetness. You could experiment with how rich or not you want it to be-it really can't turn out wrong. The recipe also suggests topping with grated lemon and/or orange rind. Would be nice if you were serving it to guests, but the guests I have that would partake in such a raw drink would be few and far between! I get most of my spices (that I don't grow) from Penzey's on Grand Ave. (I wrote you a personal note that I think we might not live that far apart.) The nutmeg looks sortof like an acorn nut without the cap. You grate it on a little grater or the finest side of your big grater might work. It makes all the difference in the world to do it this way. Enjoy! Kathy Quote Link to comment Share on other sites More sharing options...
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