Eggnog GrogIngredients: 6 Eggs 4 cups Cream 1/4 cup sugar 1 tsp Vanilla 1/2 tsp ground Nutmeg 1/4 tsp Salt Directions: Beat eggs in saucepan. Then, using the convection hot plate at 100 Degrees, stir in 2 cups of cream, and the salt and sugar. Stir constantly and gradually raise the heat to 160 (Medium to High). When the mixture thickens, add in the vanilla, nutmeg and the rest of the cream. Allow to cool before use. THIS PRODUCT IS ONLY GOOD FOR 3 DAYS AFTER IT IS MADE. Makes about 30 ounces. To Serve: Using a short highball glass, add ice, 3/4oz Makers Mark Bourbon, 1/4oz Cruzan Rum, fill with eggnog. Garnish with cherry and light dusting of cinnamon and nutmeg. Return to Home |