Beat eggs and sugar together in a saucepan. Stir in half the milk. On low heat, cook, stirring constantly, until mixture is thick and thinly coats a spoon. Remove from heat and mix in remaining milk and the vanilla. Cover and chill overnight. Serve eggnog with a dusting of nutmeg and cinnamon.
Here is a reasonable sub for real Egg Nog
16 oz of egg substitute- (Egg Beaters)
3/4 cup sugar or sugar substitute (Splenda)
2 quarts of milk
2 tablespoons Rum Extract
1 tablespoon vanilla extract
16 oz container of Cool Whip
Throughly mix egg sub,Splenda and extracts until Splenda in disolved. Add milk slowly and mix well. Refrigerate. Just before serving fold in the Cool Whip. Top with grated nutmeg. Enjoy!
I omit the Cool Whip and add evaporatred milk as a sub to the last mixing process.
Beat eggs and sugar together in a saucepan. Stir in half the milk. On low heat, cook, stirring constantly, until mixture is thick and thinly coats a spoon. Remove from heat and mix in remaining milk and the vanilla. Cover and chill overnight. Serve eggnog with a dusting of nutmeg and cinnamon.
I made a version of this recipe tonight.
I say a version- I deviated slightly only due to particular ingredients I had on hand.
I used
9 eggs
1/4 cup sugar
~ 2/3 quart of skim milk (all I had left)
one can of evap milk
~ 1/3 can of condensed milk (left over from another recipe- didn't want to waste it!)
~2/3 quart half and half (left over from another recipe)
cinnamon, nutmeg
Extracts: butter-rum, brandy, vanilla
It's excellent, made ~ a half gallon. Thanks for posting it and sorry for the liberties I took-- I'm a "don't waste" cook!!
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