Fishkiller
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because I had to look it up
here are two recipes
The first ( for the low fat crowd)
2 eggs separated
4 cups skim milk
1 teaspoon vanilla
2 teaspoons sugar substitute
1/4 cup brandy
1 dash nutmeg
Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool. Beat the egg whites until soft peaks form. Add to the milk mixture, then add the vanilla, sugar substitute, and extract. Mix lightly. Cover and chill. To serve, pour the eggnog into cups and sprinkle with nutmeg.
The Second with chocolate
4 eggs, separated
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
12 oz. (1 1/2 cups) milk
4 oz. (1/2 cup) light rum or brandy
1/8 teaspoon salt
12 oz (1 1/2 cups) whipping cream, whipped to soft-peak stage
1/4 to 1/3 cup grated semisweet chocolate
In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.
CHOCOLATE UN-NOG:
Substitute 4 oz. (1/2 cup) more milk for the rum.
here are two recipes
The first ( for the low fat crowd)
2 eggs separated
4 cups skim milk
1 teaspoon vanilla
2 teaspoons sugar substitute
1/4 cup brandy
1 dash nutmeg
Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool. Beat the egg whites until soft peaks form. Add to the milk mixture, then add the vanilla, sugar substitute, and extract. Mix lightly. Cover and chill. To serve, pour the eggnog into cups and sprinkle with nutmeg.
The Second with chocolate
4 eggs, separated
1/2 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
12 oz. (1 1/2 cups) milk
4 oz. (1/2 cup) light rum or brandy
1/8 teaspoon salt
12 oz (1 1/2 cups) whipping cream, whipped to soft-peak stage
1/4 to 1/3 cup grated semisweet chocolate
In a large bowl, beat together egg yolks, sugar, cocoa and vanilla until thick and smooth. Slowly stir in milk and rum, mixing well. Cover refrigerate until just before serving, at least 2 hours so mixture becomes very cold. Beat egg whites with salt until soft peaks form. Fold whipped cream into chocolate mixture, then gently fold in egg whites. Serve immediately, garnished with grated chocolate.
CHOCOLATE UN-NOG:
Substitute 4 oz. (1/2 cup) more milk for the rum.