Ingredients
2 tbsp Hazelnut Liqueur
1/2 tsp Lemon Juice
1/8 tsp Salt
1 cup Sugar
1/2 cup Water
6 gal Egg
1/2 tsp Vanilla
4 cups Milk
3/4 cup Heavy Cream
1/8 tsp Nutmeg
Egg Nog – Cooked Directions
Here’s an egg nog recipe using cooked eggs, so no one has to be paranoid about salmonella. Mix granulated sugar, 2 Tbl. of water, and lemon juice in a med. sized sauce pan. Let boil, cook 5 min, until it turns dark amber. Remove from heat, and slowly stir in remaining 1/4 c. of water. Beat eggs and milk together in a bowl. Stir into sugar mixture, cook over med.-low heat for about 10 to 12 minutes. (It should thicken enough to stick to spoon) Poor into a clean bowl (punch bowl or something), stir in vanilla, nutmeg and salt. Refigerate, covered, until cold. Before serving, beat together cream, liquer, adn 10x sugar, until soft peaks form. Pour chilled eggnog into a serving bowl, fold in whipped cream with a whisk.
Serve Egg Nog – Cooked in a Beer Mug