1cup (250 ml) milk

3pasteurized eggs

1⁄3 cup (75 ml) sugar

1⁄2 teaspoon (2 ml) nutmeg, if desired

1⁄8 teaspoon (0.5 ml) salt

1⁄2 cup (125 ml) brandy or rum

5cups (1.25 liters) vanilla ice cream

1⁄2 teaspoon (125 ml) vanilla

28

EGG NOG SHAKE

CHEF’S BLENDER

In small saucepan over medium heat, heat milk until very hot but not boiling, stirring often.

Meanwhile, place eggs, sugar, nutmeg, if desired, and salt in blender jar. Blend at Low

8 to 10 seconds. Remove jar lid ingredient cap. With blender running at Low, slowly pour heated milk through opening in jar lid; blend 5 to 8 seconds, or until mixed. Add brandy.

Chill in covered blender jar at least 1 hour.

Add ice cream and vanilla to milk mixture. Blend at High about 10 seconds, or until smooth.

BAR BLENDER

Prepare milk as directed for Chef’s Blender. Meanwhile, place eggs, sugar, nutmeg, if desired, and salt in blender jar. Blend at On about 5 seconds. Remove jar lid ingredient cap. With blender running at On, slowly pour heated milk through opening in jar lid; blend 3 to 5 seconds, or until mixed. Add brandy. Continue with Chef’s Blender directions.

Yield: 6 servings (1 cup [250 ml] per serving).

Per Serving: About 370 cal, 8 g pro, 40 g carb, 15 g total fat, 9 g sat fat, 160 mg chol, 190 mg sod.

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KitchenAid 4KPCB148, Blender, 4KPCB348, 35 manual EGG NOG Shake
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Blender, 4KPCB148, 35, 4KPCB348 specifications

The KitchenAid 4KPCB348 and 4KPCB148 blenders are innovative kitchen appliances that have become essential for culinary enthusiasts. These blenders are designed with precision and versatility, ensuring that they meet a wide range of blending needs.

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In conclusion, the KitchenAid 4KPCB348 and 4KPCB148 blenders are exemplary kitchen tools that combine power, style, and ease of use. With their advanced features and technologies, they provide an exceptional blending experience, making them a valuable addition to any kitchen. Whether you're a novice cook or a culinary expert, these blenders can elevate your cooking and blending tasks to new heights.
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