Wild Moose Milk A Different Eggnog
|Sugar||6 Cup (96 tbs)|
|Nutmeg||9 , cracked|
|Rum||1 Bottle (1 l)|
|Brandy||2 Bottle (2 l)|
1. Prepare a double boiler by placing a saucepan filled with 3 inches water on a medium low flame.
2. Tie the spices in a piece of muslin.
3. Break the eggs, one at a time into a large basin, removing the germ or the thread like thing that connects the yolk to the white and beating each lightly until yolk and white are blended but not frothy.
4. Combine the cream and milk in a bowl and place over the double boiler pan.
5. Heat to scalding point, is about 180 degree F or 82 degree C.
6. Add the sugar and stir until dissolved.
7. Throw in the spice bag to infuse the liquid with the flavors.
8. Heat to boiling point then take off the heat.
9. To the eggs, add a few spoons of the hot milk, whisking continuously until well blended.
10. When the hot milk is slightly cooled, add the egg mixture, in a steady thin stream, while continuously stirring to blend well and prevent the eggs from coagulating and the mixture becoming lumpy.
11. When all the egg mixture has been blended into the hot milk, return bowl over the boiler and cook to a smooth custard consistency, stirring frequently, until it coats the back of the spoon.
12. Remove pan off the heat and allow the mixture to cool completely.
13. Remove and discard spice bag.
14. Stir in the rum and brandy.
15. Pour into bottles and cork tightly.
16. Store in a cool dark place.
17. Serve the egg nog thinned with milk, cream or water.
18. It can be served either hot or cold