Smitten Kitchen Eggnog

Cover the whites and refrigerate until needed or freeze if aging the eggnog for.

Smitten kitchen eggnog. Whisk milk eggs sugar salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar. Freeze until slushy which will take 3 to 4 hours but you can leave it in there up to a day.

Stir in the rum by hand if using. Stir before serving it in chilled glasses finished with a few gratings of fresh nutmeg. Fairytale of New York Perfect Manhattan you might also wonder why its taken 15 years for us to talk about the wonder that is the New York SourLets waste no more time without it.

Stir in 2 cups milk. Eat. More information small-batch eggnog smitten kitchen Find this Pin and more on ALL THE RECIPES by smitten kitchen.

Then in a saucepan over medium-high heat combine cream milk salt and nutmeg and stir the mixture until it just reaches a simmer. Add brown sugar molasses and applesauce sour cream or mascarpone and mix again. 3 large eggs separated 7 tablespoons 100 grams unsalted butter melted 1 teaspoon vanilla extract or the seeds from half a vanilla bean 2 tablespoons dark rum brandy or bourbon optional Powdered sugar for dusting Combine milk and granulated sugar and heat until lukewarm no more than 116 degrees F.

SPOTLIGHT summer recipes celebration cakes picnic season how I stock the smitten kitchen. One of the volunteers Susan Juergensen adopted. 1 tablespoon vanilla extract Freshly grated nutmeg for garnish.

Stir in yeast and set aside for 5 minutes. In a pitcher whisk together milk half-and-half bourbon sugar and vanilla. Eggnog waffles a few favorite kitchen things.