White Chocolate Egg Nog
Maggie May Schill
1- The stuff in the stores is not pasteurized specially after the milk and eggs are made into nog form.
2- Egg nog doesn't contain raw eggs... at least not how I've ever made it.
The eggs are cooked in a tempering process which I will describe below.
- 20 oz
- whole milk
- egg yolks
- 2 c
- powdered sugar, divided into 1 cup containers
- 2 tsp
- vanilla extract
- 2 Tbsp
- spiced rum (or more!!!!)
- 2 c
- heavy whipping cream
- 1 1/2 c
- white chocolate chips (optional)
- cinnamon to taste
- nutmeg to taste
In a large sauce pan bring whole milk to scolding temperature.
Let the mixture cool on stove top to about room temperature.
Then refrigerate for 2 hours.
If you do not properly temper your white chocolate like I stated above the chocolate may separate from the egg nog in the cooling process.