WARM EGGNOG
I've never had eggnog before, so I thought I'd try some this Christmas. I had always been under the impression that it was served warm, so I was very surprised to read that it was normally served chilled. This didn't sit right with me, so I thought I'd create a warm version and try the leftovers once it had cooled down. Unfortunately, it all disappeared and there were no leftovers! It's like an alcoholic, runny creme anglais. Om nom nom! ( Oh, and sorry about the sugar being in millilitres; I measured it out in a jug rather than weighing it! :-/ ) You know, I always thought this was an American invention, but it appears it has its origins in either England or Europe, depending on which reports you read.
Provided by Snowbunny Andorra
Categories Beverages
Time 10m
Yield 4 mugs
Number Of Ingredients 8
Steps:
- Gently heat the cream, milk and sugar together in a pan until just simmering.
- Meanwhile, beat the eggs in a large bowl with an electric hand mixer, until very frothy.
- Once the cream mixture is hot, SLOWLY pour it into the eggs, mixing all the while.
- Add the alcohol, vanilla and nutmeg and blend.
- If it's not warm enough, sit over a very gentle bain-marie, mixing constantly, until it reaches the desired temperature.
- Serve with a little nutmeg grated on top.
Nutrition Facts : Calories 679.5, Fat 34.2, SaturatedFat 20.1, Cholesterol 271.6, Sodium 111.1, Carbohydrate 29.2, Sugar 24.4, Protein 8.2
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