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Re: Butter or Margarine?
Butter is better. Margarine contains partily-hydrongonated oil....
Make Your Own Eggnog
Eggnog has long been a tradition during the holiday season. Many sources say it came to America from England, and has been concocted with everything from wine to rum to whisky, but can also be made nonalcoholic.
While the original recipes don’t call for heating the eggs, it is recommended that you do so when making your own nog. Commercial dairies pasteurize the eggnog so it is safe. If you decide to purchase pre-made eggnog, you can always add toppings and flavorings, such as nutmeg, cinnamon, candy canes, chocolate, alcohol, or whatever other favorite toppings or ingredients you might want.
A general recipe for nonalcoholic eggnog calls for: 6 eggs, ¼ cup sugar, ¼ teaspoon salt (optional), 1 quart of milk, 1 teaspoon vanilla. In a large saucepan, beat together the eggs, sugar and salt, if desired. Stir in 2 cups of the milk.
Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in the remaining 2 of cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into a bowl or a pitcher. Garnish or add stir-ins, if desired. Serve immediately.
