One of the things that I remember the most about growing up is having eggnog at Christmas time. I introduced our daughter to it early on in her life and she loved it as much as I did. She would get excited around October when the eggnog would start to appear in the stores and of course we would have to get some!
What I discovered after going gluten free is that most store bought eggnog contained some sort of gluten and were therefore off limits. I decided that I would have to start making it, but I didn’t like the fact that the eggs in most of the recipes I found were raw. I finally found this great recipe that actually cooks the eggs so that it is safer to eat.
Hope you enjoy it as much as we do!
Recipe courtesy of About.com
Classic Eggnog that uses cooked eggs, wonderful to serve during the holiday season. I prefer cooked eggs as there is usually no alcohol involved in mine, and my daughter usually ends up drinking most of it – rather be safe than sorry during the holidays! 🙂
- 6 eggs
- 1/4 cup sugar
- 1/4 tsp salt
- 1 quart milk/cream
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Beat eggs, sugar and salt together in a saucepan. Stir in half the milk (2 cups). On low heat, cook until mixture is thick and thinly coats a spoon. Make sure to stir constantly. Remove from heat and mix in the last of the milk and the vanilla. Cover and chill overnight. Serve eggnog with a dusting of nutmeg and cinnamon. Keeps for a few days in the fridge – if it lasts that long! 😉