tag:blogger.com,1999:blog-929678509874574198.post3758613833717823515..comments2010-01-08T22:53:50.812-08:00Rosannahttp://www.blogger.com/profile/03031857072541508916noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-929678509874574198.post-4155286379585233592010-01-08T22:53:50.812-08:002010-01-08T22:53:50.812-08:00Rosanna, I&#39;m impressed. When the raw goat milk starts flowing for me again in February, you&#39;ve got yourself a convert. Now I just have to find the right type of liquor... Amaretto, perhaps? Anyway, thanks for the inspiration. You just made my blogroll at http://timeforhealth.wordpress.com. - AndrewAndrewhttp://www.blogger.com/profile/00352504614155885546noreply@blogger.comtag:blogger.com,1999:blog-929678509874574198.post-79644991805272917512009-12-24T06:02:53.763-08:002009-12-24T06:02:53.763-08:00From Hamster:<br />eggnog recipe without fresh eggs? maybe cook them someway?<br />--Hamster<br /><br />Instead of rich milk, use half and half. Separate the eggs. Beat the yolks with half the sweetener until quite creamy. Clean the beater. Start heating the half and half over medium heat, stirring frequently. As it heats, doubletask: beat the whites until they form soft peaks. When the milk is about to simmer, remove it from the heat. Pour half of it into the egg yolks, whisking them briskly. When the egg yolks and milk are well mixed, pour them back into the pot of milk, and whisk briskly again. Put over medium heat again, stirring constantly, just until the eggs thicken slightly and the mixture coats your spoon (do NOT boil). Stir in the egg whites thoroughly, then remove from the heat and let it cool before adding the spirits and nutmeg.<br /><br />Even this method may not kill <i>all</i> the bacteria, but it&#39;s a pretty good bet.Rosannahttp://www.blogger.com/profile/03031857072541508916noreply@blogger.com