[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Banana Nog[/title][fusion_text]Week of Dec. 15th to Dec. 19th, 2008
BANANA NOG (Thanks to Marlene Wiczek, Little Falls, Mn. )
3 Cups Milk, divided 3 Cups Half and Half, divided
3 Egg Yolks 3/4 Cup Sugar
3 Large Ripe Bananas 1/2 Cup Rum
1/3 Cup Crème de Cocoa 1 1/2 Tsp. Vanilla Extract
Whipped Cream Baking Cocoa, optional
In a large saucepan, combine 1 1/2 Cups milk and 1 1/2 Cups Half and Half, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160 degrees. Place bananas in food processor. Cover and process until blended. Pour milk mixture into pitcher. Stir in banana puree, rum, crème de cocoa, vanilla and remaining half and half and milk. Cover and refrigerate 3 hours before serving. Pour into chilled glasses and garnish with whipped cream and sprinkle with cocoa if desired. Makes 11 servings (2 quarts)
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