Can't remember if I posted this last year, but here's my Egg Nog recipe. Absolutely to die for. If you worry about uncooked eggs, my guess is the bourbon and the fermenting process will kill just about anything. Have used this recipe for years. Never had a problem.

EGG NOG
24 punch-cup servings

4 Cups (1 qt.) heavy cream, beaten stiff

Put the whipped cream in a very large bowl. ADD:
4 Cups Hood milk
Blend, being careful not to break down the whipped cream too much.

Next, in a separate bowl, beat until stiff:
12 egg whites adding
1/2 Cup pourable Splenda while beating.

In another bowl, beat until very light:
12 egg yolks
1 Cup pourable Splenda
1/4 teaspoon salt

Fold the yolk mixture in to the egg whites.

Add the above egg mixture to the large bowl with whipped cream & milk. Blend.

Add:
1 Cup Bourbon and mix well.
(Original recipe calls for 1 QUART bourbon and 1 Cup Rum. Zowie. Too much for me).

Cover tightly and refrigerate for a week. When ready to serve, mix well, and pour into punch bowl. Sprinkle with freshly grated nutmeg.

This recipe is easily halved. I make 3/4 of a recipe for my family.

1 serving = 218 calories
18.3 g fat
1.95 g carbs
0 fiber
6.36 g protein

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

That sounds incredible, Alida. Since there are only 2 of us to drink it, I should probably wait until next year, but I'm going to save the recipe in my MasterCook so that I have it when I'm ready.

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Katie
275/238/150
Restarted 01/08/2007
37 pounds lost!
http://justanotherfatgirl.blogspot.com

Sounds excellent Alida! I saw that my local walmart had a low carb eggnog and I was really looking forward to trying it. Then I read the ingredients and it has real sugar along with artificial sweeteners. So your recipe may well be on our Christmas dinner menu.

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my blog

Alida, this recipe is very much like the recipe that my Grandmother used to make. Of course hers used sugar, instead of sweetner. Hers never fermentred either......... but it had enough bourbon in it to kill most anything.

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Judy
highest = 180, goal = 140
Every single time I put food in my mouth, it matters. No more fooling myself!

Egg nog, yummmmm! Thanks for the recipe.

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Nita

Judy, yes, the original uses sugar. And while it's in the refrigerator for a week, it sort of bubbles and sometimes the lid of my tupperware will pop open. I am assuming that it's "fermenting!" Now that I think about it, it does less of that using Splenda. I guess the real sugar was the culprit for that . . . .

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

I wonder...If there is fermentation happening, will it convert the sugar into 'harmless carbs' like yoghurt does??

My BGL levels don't demonstrate any "harmless carbs" in yogurt. It tests out about the same as whole milk does on me.

This, however, sounds like a great recipe and I look forward to trying it for the holidays, although I'll probably use liquid splenda ... and put the rum back in.

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Maggie...even the yoghurt with active cultures??

Maggie, if you do try this with liquid Splenda, let me know how it turns out. Just had a thought . . . DV Egg Nog Syrup added to the cream or eggs while whipping. Might try tinkering next year. Meanwhile this year's is fermenting or whatever it does in the fridge for a week!

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Alida
5'1" ~ 59 years old
Highest weight: 165
Atkins 7/10/2004
160/126/125
RE-DO, January 2008:
167/162/135

Yes, Marie. Whole milk, active cultures, nothing else added. This is true for me with store bought or home made.

I have a somewhat better reaction to kefir, which I brew myself. When I want something yogurt like, I strain the kefir a bit and use that. Strained, is even better than whole kefir, BGL-wise, for me.

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would this still taste like egg nog like in the store if I dont put the bourbon or rum in? and Maggie, how much rum do u plan to use along with the 1 cup bourbon?

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restart 06/07/2008

244/172.0/150

My plan (hope to get this started tonight) is to use 2 cups bourbon and one cup rum. That's 24 oz of alcohol and would result in about 1 oz alcohol per serving.

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I have got to mix up a 1/2 batch of this tonight...haven't had egg nog for years, and really starting to get a yen...don't think that I'll be able to get DH to drink it though...definitely not a fan.

Maggie, thanks for the info on the yoghurt...good thing I've been staying away from it, but I'm gonna have to try the kefir.

I was just wondering about a homemade eggnog recipe for me. Though I have never had eggnogg with alcohol in it. I may add some rum as I have some in my freezer...it's been there for a while.

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Noël


Worry doesn't empty tomorrow of its sorrows, it empties today of its strengths.