Cherries add colorful cheer to holiday
eggnog!
Cherry Eggnog
- 1 (10-ounce) jar maraschino
cherries with stems
- 3 large eggs, slightly
beaten
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 3 cups milk
- 1 teaspoon vanilla extract
- 1 cup half-and-half (or
fat-free half-and-half)
- 1/2 cup rum (optional)
- Ground nutmeg
- Drain cherries, reserving
juice; set aside. Mix eggs, sugar and salt in heavy 2-quart saucepan.
Stir in milk. Cook over medium heat for 10 to 15 minutes, stirring
often, or until heated through. Remove from heat. Stir in reserved
cherry juice and vanilla.
- Cover and refrigerate
for at least 2 hours.
- Just before serving, stir
in half-and-half and rum. Sprinkle with nutmeg. Serve immediately.
Garnish each serving with a stemmed cherry.
- Makes about 12 servings,
1/2 cup each.
Makes about 12 (1/2 cup)
servings.
Nutrition information per
serving: Calories: 173; Fat: 5 g; Saturated Fat: 3 g; Cholesterol:
64 mg; Sodium: 94 mg; Carbohydrates: 23 g; Protein: 4 g; Fiber:
.3 g
Recipe provided courtesy of www.usacherries.com, through ECES, Inc.,
Electronic Color Editorial Services.
