| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Wisconsin | Beverages | 1 | Servings |
INGREDIENTS
| 2 | Beaten eggs | |
| 3 | c | Milk |
| 2 | c | Light cream or half-and-half |
| 1/3 | c | Sugar |
| 1/2 | ts | Ground cinnamon |
| 1 | ds | Salt |
| 3/4 | c | Apple brandy |
| Ground nutmeg |
INSTRUCTIONS
In a large saucepan combine beaten eggs, milk, light cream or half-and-half, sugar, cinnamon and salt. Cook and stir over medium heat till mixture is slightly thickened and heated through, but do not boil. Remove from heat; stir in apple brandy. To serve, ladle mixture into 12 heat-proof glasses or cups. Sprinkle each serving with nutmeg. Serve warm Preparation Time: 25 minutes Favorite recipe from Wisconsin Milk Marketing Board (c) 1991 Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #935 by "Eugene Johnston" <ejohnston@mailexcite.com> on Nov 30, 1997
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