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How to make eggnog

how to make eggnog

If someone drinks too much, make sure that the person stays in for the night.
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Just before serving, whisk the reserved egg whites in a stand mixer or vertellen dat je zwanger bent kado with a hand mixer at high speed until the whites form stiff peaks.
Whisk the egg whites.If desired, you could swap the almond milk for soy milk, dairy milk, or other nut milks for a slight twist.Regular cream is fine.Heavy cream will make your eggnog thicker and creamier.6 of 8 Fold the egg whites into the eggnog.What the heck do I do with all the rest?4 Combine the egg mixtures.Slowly pour the rum into the egg mixture, gently folding it in with your spatula.
You can technically use a whisk instead of an electric beater, but the process will take more time and energy.
Cook amazon cadeaubon belgie on medium low heat until the mixture comes to a low boil, stirring occasionally.
You can, but it's not a must.
3, add the milk mixture slowly to the egg mixture and cook.Is there anything you cant do?Katie Wollgast, Florissant, Missouri.Upload a picture for other readers to see.Mix the eggnog well.More from Taste of Home, reader Interactions, sign-up for recipes to your inbox.Taste the eggnog and decide whether to add more alcohol.I recommend using the freshest organic eggs you can find.Using an electric beater set on medium speed, beat the egg whites until they turn white and frothy.In some cases, it will last for a week.Boozy eggnog will also continue to thicken in the fridge as it ages.Cooked eggnog: If you'd zelf ijskoffie maken recept prefer to cook your eggnog, follow these instructions.

4 Things You'll Need Making Simple Eggnog Large saucepan Mixing spoon Large mixing bowl Whisk or electric beater Plastic wrap Making Traditional Eggnog 2 medium mixing bowls Large mixing bowl Electric beater Whisk Flat spatula Plastic wrap Making Light Iced Eggnog Blender Whisk Medium mixing.
You can safely save leftovers in a sealed dish in the refrigerator for a few days or up to one week.
Very few bacteria, including salmonella, can survive in the presence of alcohol, as has been proven in lab experiments at Rockefeller University.