Home Tours
Fitton Center studio named
Sneak peek at 'Runway' finale
'Suor Angelica' rehearsal
Blogs & Message Boards More...
- High School Huddle: Winton Woods powers past Trotwood in regional final
- Celebrity Worship: Sarah, Glenn, Michelle, Ellen, Sherri or Kelly?...
- A Matter of Opinion: Guest column: Overhaul colleges that flunk...
- Chick Ludwig At Large: Eric Mangini: My knucklehead of the year
- Taste: Dayton food and restaurants: DLM is international finalist for 'Best Gourmet...
Egg Nog Recipes
• Vegan Eggnog
• Classic Eggnog
Chocolate eggnog is always a hit at holiday parties. From the Better Homes and Gardens Cookbook. Robert Jackson, Dayton.
Chocolate eggnog
Makes about 10 (4-ounce) servings.
6 beaten eggs
2 cups milk
1/3 cups sugar
2 to 4 teaspoons light rum
2 to 4 teaspoons bourbon
1 teaspoon vanilla
1/3 cup chocolate syrup
1 cup whipping cream
2 tablespoons sugar
ground nutmeg
In a large, heavy saucepan, mix eggs, milk and *1/3* cup sugar. Cook and stir over medium beat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in sink or bowl of ice water and stirring 1 to 2 minutes. Stir in rum, bourbon, and vanilla, then stir 1/4 to *1/3* cup chocolate-flavored syrup into egg mixture before chilling. At serving time, in a bowl, whip cream and 2 tablespoons of sugar till soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg.
For non-alcoholic eggnog, prepare as above, omit rum and bourbon. Increase milk to 2 1/2 to 3 cups.
Even Vegans (vegetarians who do not eat eggs or dairy) can enjoy a festive holiday "eggnog." This recipe come from the December 1995 issue of Vegetarian Times and contains only 4 grams fat per serving.
Jennifer Penny, West Carrolton
Back to Top
Makes 10 servings
Make ahead of time, then blend it with ice just before serving. Substitute apple juice or brandy flavoring for rum if you prefer a non-alcoholic beverage.
21 ounces firm silken tofu or reduced-fat firm silken tofu, crumbled
2 cups rice milk or reduced fat soymilk
2/3 cup light brown sugar
1/4 teaspoon salt
1 cup cold water
1 cup rum or brandy
1/2 teaspoon pure vanilla extract
20 ice cubes
freshly grated nutmeg
Place half of tofu and rice milk or soymilk in blender with sugar and salt; blend until smooth. Scrape mixture into large bowl; repeat with remaining tofu and soymilk. Whisk in the water, rum or brandy and vanilla; cover and refrigerate until serving time.
To serve: Blend half the mixture in blender with 10 ice cubes until frothy; repeat. Serve in glasses with nutmeg sprinkled on top.
Back to Top
This recipe for egg nog is delicious. Its just not Christmas without it. From the Better Homes and Gardens Cookbook. Kelley K. Cool, Centerville.
Makes about 15 (4-ounce) servings
6 egg yolks (reserve egg whites)
1/4 cup sugar
2 cups milk
1/2 cup light rum
1/2 cup bourbon
1 teaspoon vanilla
1/4 teaspoon salt
1 cup whipping cream
6 egg whites
1/4 cup sugar
ground nutmeg
In a small mixer bowl, beat egg yolks until blended. Gradually add 1/4 cup sugar, beating at high speed until thick and lemon-colored. Stir in milk, rum, bourbon, vanilla and salt. Chill thoroughly. Whip cream, wash beaters well. In a large mixer bowl beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold yolk mixture and whipped cream into egg whites. Serve immediately. Sprinkle nutmeg over each serving.
For a non-alcoholic eggnog, prepare as above, omit the rum and bourbon and increase the milk to 3 cups. Back to Top
