Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenDrinks - Equal Nog
Famous Authors (View All Authors)
Drinks - Equal Nog Post by :wfelixb Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2422

Click below to download : Drinks - Equal Nog (Format : PDF)

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.

If you like this book please share to your friends :

Drinks - No-egg Eggnog Drinks - No-egg Eggnog

Drinks - No-egg Eggnog
6 cups milk 1 package (4-serving size) instant vanilla pudding and pie filling 4 teaspoons rum extract 3/4 teaspoon ground nutmeg, divided 2 cups (1 pint) heavy cream 2 tablespoons confectioners' sugar In a punch bowl, combine the milk and pudding mix, mix well. Add the rum extract and 1/2 teaspoon nutmeg, mix well and set aside. In a medium bowl, beat the heavy cream and confectioners' sugar until stiff peaks form. Add half of the whipped cream mixture to the milk mixture, stir until well blended. Dollop the remaining whipped cream mixture over the top and sprinkle with the remaining

Drinks - Egg Nog -  Eggnog By Mai Drinks - Egg Nog - Eggnog By Mai

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