The combination of whole and evaporated low-fat milk helps achieve a slimmed-down version of the traditional holiday beverage.
4 cups whole milk
1 (12-ounce) can evaporated low-fat milk
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 large eggs
1/4 cup brandy
1 teaspoon vanilla extract
How to Make It
Place milk and evaporated milk in a large saucepan. Bring to a simmer over medium heat.
Combine sugar, cinnamon, nutmeg, and eggs in a large bowl. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat until thick (about 8 minutes), stirring constantly. Pour into a bowl; stir in brandy and vanilla. Press plastic wrap onto surface of eggnog, and chill 8 hours or overnight.
Not bad. Needs more flavor. A lot more flavor. I did exactly as the recipe said in addition to what another reviewer said, to temper the eggs. I used a ladle and poured a little bit of the hot milk mixture in at a time, whisking the eggs the whole time, until it was all in And it turned out great! No lumps at all! No scrambled eggs. I cooked the mixture until thick, then cooled in the fridge overnight. When I took it out of the fridge, it was basically pudding. I had made custard. So I decided to add one more cup of cold milk, whisked it in and got the consistency I was looking for. And then I tasted it. Bland. It's very slightly sweet. I don't know, maybe this is what eggnog is supposed to taste like. I don't think my kids are going to like it though. If you want the really rich flavor...maybe try another recipe.
NEVER MAKE THIS!!!!!! I made this double the spices as recommended by previous bloggers and otherwise followed the directions. It was awful. It is not worth the calorie difference. No matter the spices or the ingredients, just buy it and go for a walk later.
Okay- I totally failed at this recipe also. Although I have never tempered eggs before, I knew that was what I was supposed to do (thanks, Food Network!!). The recipe didn't warn you to do this. And, I did it VERY slowly, but I guess I still scrambled the eggs... it came out VERY lumpy. Looked like porridge. I was VERY dissapointed :(
Loved it! I doubled all the spices and the alcohol and it was perfect! You have to add the milk very slowly so it doesn't curdle and it took longer than 8 minutes for it to thicken again on the stove, but otherwise easy and tastes great. (of course, I like rice pudding, too, so that may have something to do with it!).
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