Food on the Hill: Eggnog

“Food on the Hill” by Sue York
This week’s recipe:
Photo by Sue York/
*** Takes 12 hours to make**** (makes ¼ gallon)
  • Need blender or a fast whisk
  • 3/4 cup sugar
  • 1 small pkg of unflavored gelatin
  • 2 1/4 cup whole milk
  • 1 pkg(qt size)non-fat dried milk powder (1- 1/2 cup)
  • 6 egg yolks
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 2 tablespoon rum (opt)
Photo by Sue York/
Blend 2 1/4 cups milk and 1 (qt size) pkg of non-fat dried milk powder for 30 seconds.
Add 6 egg yolks, blend until very well blended.

Photo by Sue York/

Mix together 3/4 cup sugar and 1 pkg of unflavored gelatin in another small bowl. Sprinkle sugar mixture in and blend very well.
Add 1 cup of heavy cream and blend.
On stove…
Photo by Sue York/
Heat the mixture to 160 degrees, stirring hard constantly. After it comes off the heat continue to stir until cooled a little bit. Transfer to jug and chill untouched for 12 hours.
Add 1 teaspoon vanilla and 2 tablespoons rum and nutmeg to taste.
I find the easiest way to store and deal with this is to put it in a clean milk container. After it has been in the refrigerator for 12 hours, take the container out and add your vanilla and rum -shake it vigorously adding milk a little at a time until you get the consistency you want.
Stir or shake HARD until smooth.
You will need to thin with milk
4 batches makes 1 gallon
Photo by Sue York/
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