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Bob's Info-eBook #1 v.1.0
FAVORITE NO-BOOZE BEVERAGE RECIPE'S
BEST EVER EGGNOG
Beat together 1/3 to 1/2 cup honey, 3 egg yolks, and 1/4 tsp. salt. Then scald 1 quart of milk, and then cool the milk and combine it with the above mixture. Cook the combined mixture in a double boiler untill the mixture coats a metal spoon, stirring it constantly. Cool,
Add a dash of salt to 3 egg whites and beat them stiff. Add 1/4 cup sugar and beat well. Add to above custard with 1/2 tsp. vanilla. Mix everything thoroughly. Chill for at least 4 hours. Makes 6 to 8 servings. Sprinkle with grated chocolate flakes if your a chocolaholic like me!
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BASIC EGGNOG
Put 2 cups of cold milk, 1 tsp. vanilla, 2 eggs, and 4 tsp. sugar in a blender. Cover the blender and run it on speed 5, or on high. Pour into serving glasses and sprinkle with nutmeg. Makes 3 cups.
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HOT PINEAPPLE EGGNOG
Seperate 8 eggs. Beat the egg yolks with 1/2 cup sugar thoroughly. Bring 6 cups of pineapple juice to a boil, and then pour over the beaten egg yolks, continuing to stir. Add 1 pint whipping cream, still stirring. Heat the mixture briefly. Beat the egg whites with 1/2 cup sugar untill stiff but not dry, and then fold them into the hot mixture. Serve topped with orange rind. Makes about 25 servings. This eggnog is delicious chilled, also.
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OLD FASHIONED CUSTARD EGGNOG
Separate 6 eggs. Beat the egg yolks until they are light in color. Gradually add 1/4 cup sugar, beating well. Scald 4 cups of milk. Slowly stir about 1 cup of hot milk into the egg yolk mixture. Add the egg mixture, stirring constantly, into the remaining scalded milk. Cook slowly over low heat, stirring until the mixture thickens and coats a metal spoon. Then chill the mixture. Add 1/2 tsp. salt to the egg whites, and beat untill soft peaks form. Gradually add 1/4 cup of sugar, until it's stiff and glossy. Whip 1 pint of heavy cream until stiff. Gently fold the egg whites into the cold custard, add 2 tsp. vanilla, and then carefully fold it all into the whipped cream. Chill for several hours. To serve, refold eggnog with a wire whisk to mix in any liquid which settled to the bottom. Sprinkle the top with nutmeg. Makes about 20 servings of 1/2 cup each.
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