Our heroes descend onto the final floor - The Emerald Root! What (gug) creatures (gugs) await them (definitely gugs)? Grab a drink and join us at the bar!
Drink of the Week: Eggnog
Ingredients:
6 large Egg Yolks
1/2 cup Granulated Sugar
1 cup Heavy Whipping Cream2 cups Milk
1/2 tsp Ground Nutmeg
Pinch of Salt
1/4 tsp Vanilla Extract
Garnish: Ground Cinnamon
Steps:
1: Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
2: In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches
a bare simmer.
3: Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a
time, to temper the eggs.
4: Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
5: Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160
degrees F on a thermometer). It will thicken more as it cools.
6: Remove from heat and stir in the vanilla, and alcohol*, if using.
7: Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
8: Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
9: Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
10: Enjoy!
Store homemade eggnog in the fridge for up to one week.
Alternate Drink of the Week:
Eggnog (store bought)
Ingredients:
1 container of Eggnog
Steps:
1: Pour into glass.
2: Add alcohol.
3: Enjoy!
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Happy Hour Three - Ian
Happy Hour Two - Megan
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