At a Christmas party this year, one of my children tried store bought egg nog. He was so disappointed that it was nothing like this recipe that Allan has been making us for years. He was sure to request that Daddy make some “real” egg nog soon.
I know that some people prefer alcohol in egg nog, but I think it is non essential! Using freshly grated nutmeg is the best, but use powder if that is what you have.
If you are concerned about eating raw eggs, either buy pasteurized eggs, or look online on how to make them yourself.
While living in Slovakia, Allan was gone many nights. Often I would go to the office with him, play on the computer a little and just be lazy while he worked in the other room. I found a few bagel recipes that were good, but this is my favorite.
Momma used to make this mix for us in her extra large yellow popcorn bowl. I never got the recipe from her. Many years later, Allan’s Mom gave me this recipe. I made sure to pass this recipe to my children 😉
The original recipe called for the huge box of powdered milk, the one that makes 20 quarts of milk. Andrea reduced the recipe since we do not always want that much hot chocolate. However, recently my children have been drinking a lot of hot chocolate, so we have had to make this recipes a few times in the last few months.
I prefer the recipe with a half cup more chocolate mix and and a half cup less powdered sugar so we reduced the amounts in the recipe. Adjust the powdered milk and the powdered sugar to your taste.
Many years ago, my friend Charlotte, shared this tea with me on the way to school. I thought it was great and she gave me the recipe for “friendship tea.” I made it a few times and forgot about it.
Years later, I was given the recipe for “Russian Tea” from Mom McGuire. We played with the recipe and made it in a variety of ways. Adrian has always enjoyed it. He thought it was called “Rotten Tea” and that is what we call it at home more often than not.
I never had ginger beer until we lived in Swaziland. It was a great drink for hot days, but we did not make it often. The recipe our friend gave us was very good but required the mix to ferment a few days before drinking. We rarely planned far enough ahead, or we let it sit too long, so enjoying ginger beer was rare.
Then we discovered this recipe. We often make extra base to freeze. It defrosts quickly and is a nice beverage to enjoy on lazy summer days.
We prefer this with sugar, but it also tastes good with raw honey.
Another version that we enjoy is replace the water with very strong peppermint tea that has been cooled and strained.