Eggnog recipe
Small picky children will like this calorie-dense beverage. This recipe is adapted from a 1957 copy of "Betty Crocker's Cook Book for Boys and Girls" that was my mother's as a child.
In a blender beat 1 egg (we use eggs from healthy free range chickens for this and don't worry about salmonella, but infants and pregnant women and people with AIDS might not want to risk it.)
Add 2 scant tablespoons of either honey or brown sugar. (We have our own honey from our bees, but brown sugar is easier to measure and we mostly use that.)
Add 1 cup of milk. (We use whole raw milk for this.)
Add 1/4 teaspoon vanilla extract. (This is the only non-local ingredient for us.)
We usually double this recipe when we blend up a batch and put it in the fridge.
If you're going to drink it right away, add in 1/2 cup of cracked ice for a single batch, or a cup for a double batch.
It is good with a sprinkling of nutmeg and goes well with rum (that note isn't in the children's cook book.)
In a blender beat 1 egg (we use eggs from healthy free range chickens for this and don't worry about salmonella, but infants and pregnant women and people with AIDS might not want to risk it.)
Add 2 scant tablespoons of either honey or brown sugar. (We have our own honey from our bees, but brown sugar is easier to measure and we mostly use that.)
Add 1 cup of milk. (We use whole raw milk for this.)
Add 1/4 teaspoon vanilla extract. (This is the only non-local ingredient for us.)
We usually double this recipe when we blend up a batch and put it in the fridge.
If you're going to drink it right away, add in 1/2 cup of cracked ice for a single batch, or a cup for a double batch.
It is good with a sprinkling of nutmeg and goes well with rum (that note isn't in the children's cook book.)