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Egg
Nog |
In
our family, this used to be a valid breakfast substitute. Without
the booze.
1 egg*
6 to 8 ounces half and half
vanilla (about 2 teaspoons)
blended or bourbon whisky (optional)Blend well
Garnish with fresh grated nutmeg
* Yeah, I know, raw egg...sorry.
Lots of recipes for egg nog tell you to whip cream or separate the
eggs and whip them. Really thick egg nog is too much trouble, and
thick egg nog tastes "warm".
This is lighter than traditional egg nog. So don't use too much
egg, and be sure to use plenty of vanilla, especially if you leave
out the booze, which I recommend. Freshly grated nutmeg on top is
necessary. With this recipe, you can serve the people who don't
want alcohol first, (children love it) then add the whiskey for
the others.
-Marion Hutchins
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