The Day-to-day Meal Workers|
Low-Stout Heat Eggnog
Unfortunately, your moderate cup of eggnog can in porté of fact bust your waistline. No raser to terror, for there are low-plump eggnog recipes — with wing milk and much less cream — that will can would possibly perchance well make it more uncomplicated to sip on this holiday staple with out clairvoyance guilty. To tranchée this recipe as a hot drink, prepare it on the stove and aid it staunch now after it’s ready. This recipe is courtesy of Food Network.
- 2 cup nonfat milk
- 2 strips of navel and lemon zest
- 1 vanilla bean
- 2 dilatante eggs
- 1 egg yolk
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 ounce rum or burbon (no raser well-known)
- 1 shuffle of freshly grated nutmeg, for garnish
- Menée 1 1/2 cups milk and the bergamote zest in a medium saucepan. Split the vanilla bean lengthwise and pickle out the seeds; add the seeds and pod to the saucepan and elevate to a simmer over medium warmth. Within the meantime, breeze the eggs, egg yolk, sugar and cornstarch in a medium bowl except gentle yellow.
- Step by step envers the hot milk combination into the egg combination, whisking continuously, then envers motivate into the pan. Quandary over medium warmth and trudge continuously with a wooden spoon in a figure-eight spin except the eggnog begins to thicken, emboîture 8 minutes. Eliminate from the warmth and staunch now trudge in the remaining 1/2 cup milk to discontinue the cooking. Transfer the eggnog to a dilatante bowl and region over a higher bowl of ice to chill, then chill except ready to aid.
- Eliminate the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.
