Hoppel-Poppel (Eggnog)

[April B.]

Date: 16 Dec 2003 12:47:45 -0000
From: [e-mail]
To: [e-mail]
Subject: Nancy's Kitchen - Easy to Prepare Recipes Digest Number 350

HI Nancy!
Happy Holidays!
Thank you again for your wonderful and informative newsletter!

This is for the person who was interested in German eggnog. Do a
search for "German eggnog" or "Eierlikor" (that's "eggnog" in
German).
Recently I bought a delicious eggnog at Costco. It's not exactly
the same as the Eierlikor we used to get in Germany, but it is a
good substitute. It's called Pennsylvania Dutch EGGNOG--made with
real dairy cream, rum, brandy, and blended whisky. Made and Bottled
by Dairyland Distillers Co. Phila. PA ( must be refrigerated after
opening)
OR
Recipe via Meal-Master (tm) v8.05 --
(I haven't tried this recipe)

Hoppel-Poppel (Eggnog)
Yield: 4 Servings

5 c Milk
1 c Rum
4 ea Egg yolks
1 pn Salt - TINY pinch
1/2 c Sugar
2 pn Nutmeg, ground
1-1/4 t Vanilla extract

Heat milk in saucepan - do not boil. In bowl, beat together egg
yolks and sugar until combined and foamy. Add vanilla and then hot
milk, pouring in a little milk at a time while beating constantly.
Stir rum into milk mixture. Add salt. Top with ground nutmeg. Serve
hot.

Variation - increase or decrease rum to taste, increase sugar for a
sweeter drink.

I'd be cautious re: the raw egg yolks. Don't know what you could
substitute and still get the authentic taste.