Egg Nog

6 ingredients
4 steps

Ingredients

  • 4 eggs, separated
  • 1 can Eagle Brand
  • 1 tsp. vanilla
  • 4 c. (1 qt.) milk
  • 1 c. bourbon (optional)
  • nutmeg

Directions

  1. 1
    To thicken cooking liquids in pot roasts and stews, try the French way:
  2. 2
    Blend equal parts (2 tablespoons each) butter or margarine and flour (called beaurre manie).
  3. 3
    Drop small bits into the bubbling liquid while stirring briskly.
  4. 4
    If you need more, just add until gravy is thickened as you like it.

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