EGGNOG HALF AND HALF RECIPES

Steps:

• In a large saucepan over medium-low heat, combine milk, cloves, 1 teaspoon of the vanilla, cinnamon, nutmeg, and kosher salt. After mixture has warmed for 5 minutes, turn up heat between medium and medium-high. Stir regularly to avoid scorching, just until it comes to a boil. Turn off heat. In a large bowl, combine egg yolks and sugar. Whisk briskly until mixture is lightened in color and a bit fluffy, with visible ridges and ripples appearing when you whisk. Very slowly pour the hot milk mixture into the eggs, whisking vigorously all the while. You want to incorporate hot with cold slowly, to not "cook" the eggs to a scrambled consistency. Then pour everything back into the saucepan over medium heat. Stir constantly for about 5 minutes, until mixture is thickened and foamy. Do not allow mixture to boil. Strain to remove cloves. Let cool for about 1 hour. Stir in rum, brandy if desired, half-and-half, and remaining 2 tablespoons of vanilla. Refrigerate overnight to thoroughly chill and let flavors meld. Leave out the alcohol, if you prefer. Nothing else needs to be altered, and it will still taste wonderful! Before serving, whip heavy cream until softly firm. Fold whipped cream into eggnog mixture. Pour into individual glasses and garnish with freshly grated nutmeg.

Steps:

• Note – if you wish to use rum, use 1 cup (235 mL) dark rum in place of the 2 tablespoons of vanilla extract.
• Mix together first 3 ingredients in a large heavy saucepan. Set aside.
• Whisk egg yolks; add to SPLENDA® Granulated mixture whisking until blended. Gradually whisk in milk.
• Cook over low heat, whisking constantly until the temperature reaches 175°, approximately (5 to 8 minutes). Remove from heat and whisk in half and half; cool.
• Cover and chill 3 hours or up to 3 days. Stir in rum or vanilla just before serving.
• 15 servings. Prep time : 20 minutes, cooking time: 5-10 minutes.
• Land O' Lakes Fat Free Half and Half.
• It looks and tastes like half and half, but it's made mostly of skim milk (and a little carrageenan for body) instead of half cream and half whole milk. That can revolutionize a typical Fettuccine Alfredo recipe, which could easily call for a quarter-cup (or more!) of heavy cream per serving, at the unsightly cost of 22 grams of fat, 14 of them saturated -- not including the butter or Parmesan cheese.
• With Fat Free Half and Half, those numbers drop to zero, but the flavor doesn't budge.
• You can also indulge in a tablespoon or two of Land O' Lakes for your coffee, macaroni and cheese, or mashed potatoes. You won't save as much because each tablespoon of whole milk or real half and half has only a gram or two of fat. But if you use two or three tablespoons per cup of coffee -- and drink two or three cups a day -- maybe a pint of Fat Free Half and Half belongs in your fridge.