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    You are in: Home / Recipes / Warm Eggnog Recipe
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    Warm Eggnog

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    Snowbunny Andorra's Note:

    I've never had eggnog before, so I thought I'd try some this Christmas. I had always been under the impression that it was served warm, so I was very surprised to read that it was normally served chilled. This didn't sit right with me, so I thought I'd create a warm version and try the leftovers once it had cooled down. Unfortunately, it all disappeared and there were no leftovers! It's like an alcoholic, runny creme anglais. Om nom nom! ( Oh, and sorry about the sugar being in millilitres; I measured it out in a jug rather than weighing it! :-/ ) You know, I always thought this was an American invention, but it appears it has its origins in either England or Europe, depending on which reports you read.

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    Units: US | Metric


    1. 1
      Gently heat the cream, milk and sugar together in a pan until just simmering.
    2. 2
      Meanwhile, beat the eggs in a large bowl with an electric hand mixer, until very frothy.
    3. 3
      Once the cream mixture is hot, SLOWLY pour it into the eggs, mixing all the while.
    4. 4
      Add the alcohol, vanilla and nutmeg and blend.
    5. 5
      If it's not warm enough, sit over a very gentle bain-marie, mixing constantly, until it reaches the desired temperature.
    6. 6
      Serve with a little nutmeg grated on top.

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    Nutritional Facts for Warm Eggnog

    Serving Size: 1 (1113 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 679.5
    Calories from Fat 307
    Total Fat 34.1 g
    Saturated Fat 20.1 g
    Cholesterol 271.6 mg
    Sodium 111.1 mg
    Total Carbohydrate 29.2 g
    Dietary Fiber 0.0 g
    Sugars 24.4 g
    Protein 8.2 g

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