Comments | naturalliving: Milk: the whys of its forms in prepared drinks?

gsyh in naturalliving

Milk: the whys of its forms in prepared drinks?

Nov 17, 2009 17:45

Okay, though I personally prefer homogenized milk, I can see why skim milk is so popular, in canned coffee, in chocolate milk (though I'm like :( over the fact that 99% of chocolate milk is skim milk, rarely 2% chocolate milk, and homogenized chocolate milk is a unicorn)...some of my relatives always drink skim milk because they are concerned about ( Read more... )

milk

Leave a comment

Back to all threads

chasingtides November 17 2009, 23:26:21 UTC

I do homemade eggnog because of lactose intolerance - I use whole milk Lactaid instead of fake cream or some other horrible choice.

(Honestly, commercial eggnogs scare me a bit - I can't have them for the soy, my parents can't have them for the milk, and some of them give my cousins the spins. I just use milk, rum, spices, and pasteurized eggs. Voila.)

proudlyfallen November 17 2009, 23:43:03 UTC

Do you have a recipe? I'd love to try making my own.

chasingtides November 17 2009, 23:51:11 UTC

Sure! (And remember these are proportions - I usually make it for a house full of relatives, but you can drop it down for one or two people)

6 cups whole milk (whole lactaid)
Equivalent of 6 eggs
1 cup dark rum
1 cup whiskey (bourbon if you've got it)
1 cup sugar [basically keep the whiskey-rum-sugar even]
2 teaspoons nutmeg
2 teaspoons vanilla extract
3 teaspoons cloves

Beat the pasteurized eggs with the sugar and milk. Add the spices & vanilla and warm over low heat 10 minutes (until aromatic, not longer). Pour into pitcher with alcohol. Mix well. Serve garnished with nutmeg and whole clove.

proudlyfallen November 21 2009, 04:03:38 UTC

Thank you so much!

chasingtides November 21 2009, 05:48:27 UTC

It's delicious and vaguely addictive. (You can skim on the alcohol if you like, but we drink it as an after dinner drink - especially good with a little bit of pumpkin pie and It's A Wonderful Life while you're in your food coma from Thanksgiving.)

re: mixing in the alcohol gsyh November 21 2009, 16:55:42 UTC

I don't know if it was because I was using sourmash whiskey, but as soon as I put the whiskey in, the whole thing goes flllllat.

Course, I already wasn't following any recipe when I drastically reduced sugar because I don't like it too sweet. Is sugar really necessary to make it thick or something?

Re: mixing in the alcohol chasingtides November 21 2009, 19:48:07 UTC

Sugar does help to thicken it, yes.

I've used sour mash whiskey to great success in this recipe, so I'm not sure why it would go flat.

Back to all threads