Old Fashioned Eggnog

1. 1

   It is best to use pasteurized eggs for this recipe. They can be hard to find except during the holiday months. Alternatively room temperature large eggs can be placed in a small saucepan with cold water. (Be sure they are at room temperature otherwise they will not get warm enough to pasteurize through to the yolk.) Place pan on the stove and cook over medium heat. Bring water to 140u00b0F (but not higher than 145u00b0F). It is best to use a thermometer but if you don't have a thermometer, 150u00b0 F is right about the time bubbles begin forming on the bottom of the pan. Allow the eggs to stay at that temperature for 3 minutes then quickly remove from the pan and cool under cold water. Refrigerate until ready to use.

2. 2

   Crack eggs and place in a blender. Add cream and water; blend until smooth. Add sugar substitute to taste. Add vanilla and nutmeg; blend until foamy.

3. 3

   Drink immediately.

* Per serving · 4 servings · Values may vary.

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