Friday, December 2, 2011

Egg Nog

My daughter loves Egg Nog. I don't really like it at all. I like the flavor in my baking, but to just drink it is not my thing. I decided to suprise her this morning with a fresh homemade glass. After all it is Friday. Why not let her splurge a bit? I also have this amazing Sucanat from Wholesome Sweetners. Sucanat stands for SugarCane Natural.s a whole cane sugar. It's made by simply crushing freshly cut sugar cane, extracting the juice and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the dry porous granules we call Sucanat. Nothing is added and nothing is taken out. Because Sucanat still contains all of the cane's natural molasses, it has a deep brown color and a distinct, natural molasses flavor that enhances many foods. I figured it would be the perfect choice to make the egg nog a little special. Here is how I made it and it was scrumptious!

Egg Nog Recipe adapted from Eggnog.net
6 eggs
3 cups milk
6 tablespoons sugar
2 tablespoons Organic Sucanat
2 teaspoons vanilla extract
1/2 teaspoon nutmeg, ground


In a large bowl, beat the eggs using an electric beater or kitchenaid mixer.
add milk and sugar.
Continue beating until mixture thickens slightly.
Add in the vanilla ground nutmeg.
Cover with plastic wrap and refrigerate for at least 3 hours before you serve. It will keep in the fridge nicely for 3 days. 
Pour your glass and sprinkle with a little nutmeg. 

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