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Christmas 2008This is my mummy’s egg nog recipe. We used to make this all year round. With a scoop of ice cream, it makes a great treat in the summer.  You can make it with heated milk for cold winter days.

We weren’t concerned with bacteria, and never got sick from it. You can wash the egg with hot water before cracking, if you’re worried (since the shell is the most likely carrier of bacteria).

There are plenty of ways to spice up this recipe, if you so desire. Brandy, bourbon or rum, for the grown-ups. Cinnamon, almond or peppermint extract, chocolate sauce, etc. can also be added.

But honestly, the original is so yummy, modifications aren’t really necessary.

Egg Nog by Kerry Davis

(1 serving)

1 egg
1 tsp. Vanilla
2 Tbsp. Sugar
1 Cup Milk

Combine ingredients in blender.  Whip until frothy.
For an Egg Nog shake, add a scoop of vanilla ice cream and blend.
Sprinkle with nutmeg if desired.