I've had this recipe for 10 years now and have never tried it until day before yesterday. I figured that since I finally have fresh eggs to make the eggnog with, it would be worth a shot and it really is good!
NON-ALCOHOLIC EGGNOG
12 eggs - beat until light
1 1/2 cups sugar - beat in gradually
pinch of salt
8 tsp. vanilla (imitation vanilla is okay to use)
Stir in:
6 cans evaporated milk
3 cups water
Place in a glass jar (I used 4 of the quart jars) with a screw on top. Permit to ripen in refrigerator for at least 24 hours. Serve sprinkled with nutmeg.
Makes 4 quarts.
The only thing I would do different with this recipe is to get a fine mesh strainer and strain the mixture after mixing it up to get the slimy clumps of egg whites out that just wouldn't mix in. I also added the nutmeg to the whole jar (shake it well!) just before serving it. It really, truly is yummy!
NON-ALCOHOLIC EGGNOG
12 eggs - beat until light
1 1/2 cups sugar - beat in gradually
pinch of salt
8 tsp. vanilla (imitation vanilla is okay to use)
Stir in:
6 cans evaporated milk
3 cups water
Place in a glass jar (I used 4 of the quart jars) with a screw on top. Permit to ripen in refrigerator for at least 24 hours. Serve sprinkled with nutmeg.
Makes 4 quarts.
The only thing I would do different with this recipe is to get a fine mesh strainer and strain the mixture after mixing it up to get the slimy clumps of egg whites out that just wouldn't mix in. I also added the nutmeg to the whole jar (shake it well!) just before serving it. It really, truly is yummy!
