"Wow!" was all my hubby could say.
I never thought I would make this. Store bought eggnogg is just too....
Expensive. $6 a gallon!
Has stuff in it... you know, the kind of ingredients that you can't pronounce. Unless you're a chemist. Or a pharmacist.
This light, creamy, simply delicious, and so easy to make. I will definitely make it again and try Splenda to make it more calorie friendly. The plus side? You don't have to wait for the holidays to have eggnogg.
First, you will need egg yolks.
Check here if you need a fabulous tip for freezing and using whites.
I have a hard time throwing anything away.
Cook the egg mixture on medium heat, stirring until the mixture coats the back of the spoon. You should be able to draw your finger through the middle and see a clear separation....this only takes a couple of minutes.
Remove mixture from the heat and pour it into a bowl. Set the bowl into the ice bath to keep the eggs from cooking any further. Add vanilla and stir for 2 minutes.
I like to pour the cooled mixture through a find sieve, just to make sure there aren't any eggy pieces left behind.
Low Fat Egg Nog