It's a winter staple!
In some traditional eggnog recipes, egg yolks aren’t cooked in a milk mixture. Instead, the yolks are whisked with alcohol, which traditionally was thought to remove the risk of salmonella. Unfortunately, the alcohol used in the recipe won’t mitigate the risks of eating raw eggs, but you should be fine as long as you use the freshest eggs you can find.To make a traditional batch of uncooked eggnog, crack open 12 large eggs and separate the whites from the yolks.
Next, use a hand mixer or a stand mixer to beat your egg whites on high speed until you get soft peaks. Turn your mixer to medium speed, and slowly mix in 12 tablespoons of sugar. Turn the mixer back to high to create a meringue. After you’ve whipped your egg whites sufficiently, fold your meringue into the egg yolks and bourbon mixture, starting with a fourth of the bowl at a time. Chill to serve later, or spoon your eggnog immediately into cups for a delicious treat. A dollop of whipped cream won’t go amiss here either.
If you’re not enthused by the idea of using raw eggs but don’t want to bother with a cooked base, try an instant version of eggnog using butterscotch pudding and Egg Beaters. Simply grab a four pack of butterscotch pudding snack cups and whisk their contents with one cup of egg substitute until smooth. Add in ½ teaspoon pumpkin pie spice, along with a 12-ounce can of evaporated milk, two tablespoons of brown sugar and ½ teaspoon of rum extract. If desired, use a blender to incorporate.
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