Eggnog
A new way to make a seasonal favorite. Cheers!
Yields: 10 Servings
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Ingredients
| 6 | beaten eggs | |
| 1 | tsp | vanilla |
| 2 | tbsp | light rum |
| 2 | tbsp | bourbon |
| 1⁄3 | c | sugar |
| 3⁄4 | c | chilled whipping cream |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
| 2 | c | Stonyfield Organic Whole Milk |
| nutmeg for garnish |
Directions
In a large heavy saucepan mix eggs, milk and sugar.
Cook and stir over a medium heat until mixture coats a metal spoon.
Remove from heat and cool quickly by placing pan in a sink of ice water.
Stir for 1-2 minutes.
Stir in rum, bourbon and vanilla.
Chill for 4 to 24 hours.
Right before serving, mix together whipping cream and yogurt.
Beat with an electric mixer on medium to form soft peaks.
Transfer chilled egg mixture to a punch bowl.
Fold in whipped cream mixture.
Serve immediatley and garnish each serving with nutmeg.
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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