Ladies and gentlemen, I have discovered the secret to making eggless eggnog that tastes like the real thing!
I've made this a couple times now, and it's met with the approval of several discerning North American palates that were also familiar with the real thing. (And now I need a new word for the real thing... "egg eggnog"?)
I followed this recipe, and the magical ingredient seems to be the sweetened condensed milk, which gives it the right texture. It comes out kind of thin, though, so I also threw in a packet of vanilla pudding, and some vanilla extract. And definitely bourbon, not rum. Mm. Eggnog without the risks!
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