Sunday, November 30, 2008

Thick egg nog

Here's another version of egg nog, thick like at the store...

1 gallon whole milk
9 egg yolks, (you can save the whites for making meringue cookies)
3 cups white sugar
1 tsp. grated nutmeg
2 TBS real vanilla (approved or only alcohol and vanilla listed, no vanillin)

Mix the milk, egg yolks and sugar in a large pot and bring to a rolling boil, stirring occasionally. WATCH THE POT CLOSELY so it does not boil over. As soon as it reaches a rolling boil, remove from heat and add nutmeg and vanilla. Allow to cool to room temperature; then refrigerate in large jars or a crock.

I personally hate thick egg nog and like the other version I posted, or this kind watered down with 7-up. But, I know a lot of you love this slimy stuff so I'm posting it ;.)

1 comment:

Frankie said...

Thanking you for posting this recipe! I just made it today, and it is sooooo good! The kids are raving. I'm wondering why I've paid so much for egg nog in the stores over the years when this is so much better. I tried one for Thanksgiving that was really good, but it was made with whipping cream, and made really small batches. So this one is more what I was looking for. Thanks again!