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Full Online Book HomeLearning KitchenDrinks - Egg Nog - Eggnog By Mai
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Drinks - Egg Nog -  Eggnog By Mai Post by :jfm11z Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2329

Click below to download : Drinks - Egg Nog - Eggnog By Mai (Format : PDF)

Drinks - Egg Nog - Eggnog By Mai

This eggnog's rich, cloudlike texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.

12 eggs, separated
1 1/2 cups superfine sugar
1 quart whole milk
1 1/2 quarts heavy cream
3 cups bourbon
1/2 cup dark rum
2 cups cognac
Freshly grated nutmeg

In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.

Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with nutmeg.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised
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Drinks - Equal Nog Drinks - Equal Nog

Drinks - Equal Nog
1 cup nonfat dry milk powder 1/2 cup warm water 24 packets of equal 1 tsp brandy extract 1/2 tsp rum extract 2 eggs 2 cups skim milk 1/2 tsp nutmeg Combine first 3 ingredients in blender. Blend on high for 5-10 seconds or until smooth and creamy. Add extracts and eggs; blend until well-mixed. Add skim milk and blend until smooth and creamy. Refrigerate until chilled. Pour into punch cups and sprinkle with nutmeg. Best when used within 4 days. Makes 8 ( 4 oz.) servings.

Drinks - Eggnog Drinks - Eggnog

Drinks - Eggnog
4 large eggs 3/4 c sugar (divided) 1-1/2 tsp nutmeg (divided) 1/4 t salt 5 c milk (divided) 1 tsp vanilla 2 tbsp bourbon, amber rum, southern comfort, etc. (or 1 tsp extract) 1 c heavy cream Beat eggs; blend in sugar (reserving 2 tbsp for Step 4), salt, 1 tsp nutmeg and 1 c milk. Measure out another 1 c milk. Cook egg mixture over a heat diffuser or double boiler, stirring constantly, until heated to 160 degrees. Remove from heat and stir 60 seconds; stir in second cup of milk. Strain egg mixture through a coarse sieve into a