You Need a Little Dairy in your Life!

I baked three batches of cookies yesterday. Dairy-free margarine makes cookie dough behave badly and so, it was a challenge. Still, I finally succeeded and it was a great feeling of accomplishment. Then I assembled 30 of the pages I had ready in my power layout and just might get the other 60 done today. That's the goal, anyway. Meanwhile, I made eggnog this morning. If you've never had homemade eggnog, you should try this. It takes awhile, but I grab a counter stool and a good book and read while I'm stirring over the stove. With a cup of coffee, too, the time speeds past and isn't the least bit unpleasant. In case you don't have one, here's the recipe:

Eggnog

3 cups mlik
1 cup half & half
2 eggs, separated
About 1/2 cup sugar, divided use
1 tsp. vanilla
1/2 cup whipping cream

In a pot over low to medium heat, combine the milk and half & half and scald. Beat 1/3 cup sugar into egg yolks. Add salt; slowly stir into scalded milk mixture. Cook in double-boiler over hot, not boiling water until mixture coats the spoon (about 30 minutes), stirring constantly. Cool. Add vanilla. Beat egg whites until foamy. Gradually add 3 Tbls. sugar, beating until soft peaks form. Add meringue to custard mixture and mix thoroughly. Chill 3 or 4 hours.

Whip the whipping cream. Fold 1 1/2 tsp. sugar into whipped cream. Stir into the eggnog and serve.

We prefer our eggnog without alcohol, but I'm sure it would work with it. This is lighter than store brands of eggnog and delightful in small servings.

Hints: Scald = mlik is steaming and tiny bubbles gather at the edges of the pot.
It always takes at least 30 minutes for the mixture to coat the back of the spoon, but it is very obvious when it does.
I have a pitcher with a paddle in it and it makes it really easy to give the eggnog a quick "stir" before serving.