| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Beverages, Holiday | 9 | Servings | |
INGREDIENTS
| 3 | Eggs; slightly beaten | |
| 1/2 | c | Sugar |
| 1/4 | ts | Salt |
| 3 | c | Milk |
| 1 | c | Half-and-half |
| 1/2 | ts | Vanilla |
| 1 1/2 | ts | Imitation rum flavoring |
| Nutmeg; as desired |
INSTRUCTIONS
Mix beaten eggs with sugar and salt in the top of a double boiler. Add milk and half-and-half. Cook over boiling water, stirring constantly, just until mixture coats spoon, about 10 to 15 minutes. Cool. Add vanilla and rum flavoring. Chill. Immediately before serving, strain eggnog. Beat with a rotary beater until frothy. Pour into chilled cups. Sprinkle each serving with nutmeg, as desired. NOTE: For this recipe, use only clean eggs, with no cracks in shells. [Additional note from Karen: Don't serve this to ANYONE with a compromised or underdeveloped immune system! This would include children, the elderly, the infirm, and anyone else who can't afford to risk salmonella poisoning. If in doubt, consult your own physician.] Calories per 1/2 cup serving: About 160 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip
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