Return to Cauldron Home Page

Recipes
Appetizers
Beans & Legumes
Beverages
Breads
Desserts & Sweets
Fish & Shellfish
Meat
Miscellaneous
Pasta
Poultry
Rice & Grains
Salads & Dressings
Sauces & Relishes
Slow Cooker (Crockpot)
Soups & Stews
Vegetables

Please donate now to pay our monthly server fees:
Donate to The Cauldron
[More Info]

Community Menu
Community Home

Message Board
Board Home
Board Rules
Board Extras:
   Arcade
   Calendar
   Links

CauldronMUX [Client]
Sister Forums:
   Asatru Lore

Menu

Home
Site Info & Rules
Site Archives
Volunteers Needed
Advertise Here

Pagan Supplies
Buy Pagan Books
Buy Pagan Supplies

Books & Media
Books Home
Games Home
Music: Free | Pagan
Online Books
Pagan Book Browser
Reviews:
   Academic Books
   Divination Decks
   Fiction Books
   Pagan Books
   Speculative Books
   DVD & Videotape
Submit Review

Pagan Features
Article Library
Auctions
Chat Log Index
File Library
Humor
Lessons
Pagan Holidays
Pagan Primer
Pagan Rituals
Pagan Supplies
Pagan Youth
Polls
Reconstructionism
Spell Grimoire [Blog]
Web Resources

Pagan Living
Cauldron Cookbook
Take Political Action

Newsletter
Back Issues
Subscribe

Other Features
eCauldronMail
Greeting Cards
Syndicated Articles
World News/Opinion

Shopping
Cheap Web Hosting
Doxy's Bazaar
Witchcraft Course
Zazzle

Old Indexes
Article Index
Webcrafting Index

Network Sites
Cauldron and Candle
Cauldron's Grimoire
RetroRoleplaying
RetroRoleplaying: The Blog
Software Gadgets
The Terran Empire

Site Search
Google
Entire Web
The Cauldron

Member - Pagan Forum Alliance
Charter Member

Get Firefox! While this web site is designed to work in all major browsers, we recommend Firefox.

This site hosted on
a Linode VPS
Formerly hosted by

Why Use Dreamhost?

Site copyright
© 1998-2009
by Randall

Home > Pagan Living > Cauldron Cookbook > The Absolutely Bar-None Best Freakin' Eggnog in the World (with freckles of vanilla and nutmeg) Search

The Absolutely Bar-None Best Freakin' Eggnog in the World (with freckles of vanilla and nutmeg)

 

Submitted by Cyn

(Ok, this one we like to serve warm....right when it is made, but likewise excellent chilled--everyone adds their own favorite booze, spiced rum being a big favorite, tho Fra Angelico, Amaretto, and Amarula are very, very good in it, too!)

Ingredients and Directions

2 (or 3) quarts milk....simmer this gently with a whole vanilla bean, cut in half lengthwise, for about 15 minutesl

While that is going on, beat 1 to 12 egg yolks into 1 quart of heavy cream.

Stir 1 1/2 c honey into the hot milk, pull out the vanilla bean fragments and scrape the tiny seeds softened by simmering out of pods and into the milk. Remove about 1 quart of this vanilla'd milk and slowly beat it into the egg yolk/cream mixture to warm it without solidifying the eggs.

Now whip the warmed cream mixture into the pot of milk. Do not let it boil or come past a gentle scalding point. This does cook the egg yolks and eliminates the raw egg thing some folks worry about.

At this point, we usually pour it into a punch bowl and sprinkle it with a bit of nutmeg. If I really want to show off, I whip the egg whites with sugar and simmer them solid into "Floating Islands" and put them on top the warm eggnog. I set out bottles of assorted tipple to add at will.


Top | Home | Message Board | Site Info & Rules | Report Site Problems
Thanks to Cauldron Sponsors
(Sponsor The Cauldron!)

Cheap Web Hosting Report | Pagan & Magick Supplies
Witchcraft Course
Download Hundreds of Magic Spells