Mary Moore’s Amber Eggnog
This is a non-alcoholic eggnog.
Makes 24 - 4-oz servings.
Amber Eggnog
8 cups whole milk
8 tea bags
2 teaspoons grated orange rind
8 eggs**
2 cups sifted icing sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 pint (1 1/4 cups) whipping cream
grated nutmeg
Scald milk in top of double boiler; add tea bags
and grated orange rind.
Turn off heat and steep for 5 minutes, stirring
once or twice; strain. Chill.
Beat eggs (yolks and whites together) until thick and light; gradually beat in icing sugar; beat in salt and cinnamon.
Stir in chilled tea mixture.
Beat whipping cream until stiff; add to egg mixture and fold together lightly.
Turn into punch bowl or pitcher and sprinkle with grated nutmeg.
Ladle or pour into punch cups or glasses.
Source: Mary Moore cooking column Regina SK Leader-Post newspaper, Dec 27, 1962.
**Note: This is an old recipe with uncooked eggs. To be safe from salmonella, I would substitute 2 cups of Eggbeaters for the 8 raw eggs.