Friday, October 30, 2009

I'm in the Mood





8 eggs
4 cups chocolate milk
2 cups milk
2 cup cream
1/2 cup brown sugar
¾ teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground
pinch cinnamon, ground (as garnish)



In a large saucepan over a medium heat, pour the milk and chocolate milk.  Heat the milks, but DO NOT BOIL.  In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.  When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar.  Whisk well. 
 
Pour all of the egg, sugar & milk mixture back into the large saucepan.  Reduce heat to low.
Slowly and gently, add in the cream.  Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon.  Remember not to ever allow the mixture to boil.


Remove the eggnog from the low heat.  Stir in the ground cinnamon and ground nutmeg.  Cover with plastic wrap and refrigerate until chilled (at least 3 hours).
 
To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon. Grate bakers chocolate on top as a garnish. 

 
Serves: 8



And now, for those who want a little more from their eggnog, I have included the original recipe below. 







8 eggs
3 cups chocolate milk
2 cups milk
1 cup cream
1 cup Kahlua liqueur
(or delicious, freshly brewed strong coffee)
1 cup dark rum
1/2 cup brown sugar
¾ teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground
pinch cinnamon, ground (as garnish)


In a large saucepan over a medium heat, pour the milk and chocolate milk.  Heat the milks, but DO NOT BOIL.   In a large bowl, beat the eggs and brown sugar until they are well combined and of a reasonably thick consistency.  When the milk mixture is hot (but not boiling!), add approximately half of it to the bowl containing the beaten eggs and brown sugar.  Whisk well.



Pour all of the egg, sugar & milk mixture back into the large saucepan.  Reduce heat to low. Slowly and gently, add in the Kahlua liqueur/ coffee, and then the cream.  Stir continuously until the mixture has thickened enough to be able to coat the back of a spoon.  Remember not to ever allow the mixture to boil.


Remove the eggnog from the low heat.  Stir in the ground cinnamon and ground nutmeg.  Cover with plastic wrap and refrigerate until chilled (at least 3 hours).


To serve, ladle the eggnog into individual glasses, and garnish with a little grated chocolate or ground cinnamon. Grate bakers chocolate on top as a garnish. 



Serves: 8


Enjoy!

ps  I don't know what's up with the spacing inconsistencies with this post, but I'm in too good of a mood thinking about chocolate eggnog to let it bug me!  

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3 Comments:

Blogger Felinae said...

Thanks for the recipe :D

Both versions sound pretty darn good to me. But then anything with chocolate is good. :D

Don't worry about the spacing, blogger has been giving me fits today too.

Oh, on a side note, PreparedInTennessee posted the wheat bread recipe on her blog. Here is the link:
http://tennesseepreppersnetwork.blogspot.com/
she came back in after you had gone for the night. :)

Have a good day!
Hugs~n~Smiles
~Felinae~

October 30, 2009 at 11:31 AM  
Blogger WomanWhoRunsWithHorses said...

I'm with you, Fel. Anything chocolate is bound to be good!

Thanks for the FYI about PreparedInTennesse's wheat bread recipe. I'll check it out.

Have a great weekend!

October 30, 2009 at 7:18 PM  
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December 21, 2009 at 8:36 AM  

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