Eggnog

Cooked Eggnog

In a heavy saucepan,
combine milk, eggs and powdered sugar.
Mix well using a wire whisk.
Slowly bring to a simmer,
over low and cook for 5 minutes,
stirring frequently with the whisk.
Remove from heat.
Add vanilla extract and mix well.
Refrigerate until cold.

Lowfat Eggnog

4 cups Skim Milk
12 ounces Evaporated skim milk
4 Eggs
1/2 cup Sugar
1 teaspoon Vanilla

Heat milk, canned milk, eggs,
and sugar over medium heat
about 10 minutes,
until slightly thickened.
Do not boil.
Stir over a bowl of ice water 2 minutes.
Stir in vanilla;
cover and chill 4-24 hours.
Add more skim milk if needed
to achieve desired consistency.
Top with ground nutmeg
just before serving.

Orange Eggnog

1 pint Vanilla Ice Cream
1/3 cup frozend orang juice conentrate
1 Egg
2 cups Milk
ground nutmeg

Blend the ice cream,
orange juice concentrate,
and egg with mixer.
Gradually add milk, beating constantly.
Serve in chilled mugs
with a sprinkle of nutmeg on top.

Better Than Eggnog

3 Large eggs
1/8 teaspoon Ground ginger
1 quart Orange juice
2 quarts Vanilla ice cream -- softened
1/4 cup Lemon juice
1 quart Ginger ale
2 tablespoons Sugar
1/4 teaspoon Ground nutmeg
1/4 teaspoon Ground cinnamon
1 Dash ground cloves

Whisk the eggs in a large bowl until frothy.
Mix in the orange and lemon juices,
sugar, cinnamon, ginger, and cloves.
Spoon the ice cream
into a large punch bowl;
stir in the egg mixture until combined.
Refrigerate if not serving immediately.
Before serving,
pour in the ginger ale.
Sprinkle the top with nutmeg.
Makes 18 (6 oz) servings.

COMMENTS:
Ginger ale, spices, and citrus juices
enliven old-fashioned eggnog,
making a fabulously refreshing
and lighter variation.