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| Eggnog by Kristene Fortier |
| A Christmas tradition. |
| 2 large eggs 1 quart nonfat milk 1/4-1/2 cup sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves Optional: 1/2 teaspoon imitation rum or brandy flavoring |
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| Beat eggs in a saucepan until blended. Add
the remaining ingredients, stirring to combine. Bring to a boil over
medium-high heat while stirring. Pour through a wire mesh strainer to remove
any solids. Cool and refrigerate until ready to serve. Makes 8 1/2-cup
servings. |
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| Click here to ask Kristene a
cooking question. |
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