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Old 11-30-2010, 08:43 PM   #11
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I just tried it, and it was great! Thanks again!

Barbara
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Old 12-01-2010, 08:52 AM   #12
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This sounds easy to make. How well does it keep in the frige? If I wanted to make enough for a party or family gathering how far ahead can it be made?
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Old 12-01-2010, 11:00 AM   #13
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I love that homemade eggnog. It's just how my mom made it, and it's also really good hot with fresh grated nutmeg on top. A splash of rum sends it right over the top. Yummm!! Sadly I'm spooked by the raw egg these days.
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Old 12-01-2010, 11:27 AM   #14
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Quote:
Originally Posted by Kayelle View Post
I love that homemade eggnog. It's just how my mom made it, and it's also really good hot with fresh grated nutmeg on top. A splash of rum sends it right over the top. Yummm!! Sadly I'm spooked by the raw egg these days.
The raw egg spooks me too.

I seem to remember reading that you can beat the egg; heat the milk; temper the egg; whisk it into the hot milk and make sure it reaches pasteurization temperature (161 F) for 10-15 seconds.
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Old 12-01-2010, 01:02 PM   #15
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Good idea TL. It would be worth it to me to buy some higher cost pasteurized eggs for just this purpose. Now I'm really wanting some of that nog!! I don't like that thick nasty stuff they sell in the stores.
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Old 12-01-2010, 01:14 PM   #16
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When I use raw egg in a recipe I coddle them first.
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Old 12-01-2010, 05:13 PM   #17
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do you heat it? I am not seeing that in the instructions.
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Old 12-01-2010, 10:40 PM   #18
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do you heat it? I am not seeing that in the instructions.
Nope, you drink it cold.
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Old 12-02-2010, 08:26 AM   #19
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My kids have been making it in the morning, they make about litre at a time and put it in the fridge. Not sure how long it would keep though. I wouldnt go longer than a day though. As for gatherings, make it a couple hours before, chill then reblend before you serve.
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Old 12-02-2010, 11:30 AM   #20
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You could most likely make up the base and chill it, adding the egg as you serve it.
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