1958 Eggnog Recipes
1958: EGGNOG
A Craig Claiborne classic from The New York Times. One just can't do any better than this one. Cook time is chill time for the alcohol to remove any raw egg taste. I don't make it unless it gets really cold - so, for those who have snow ... make a batch of this & put another log on the fire. Let it snow, let it snow, let it snow!
Provided by Busters friend
Categories Beverages
Time 3h10m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- In an electric mixer, beat the egg yolks with the sugar until thick.
- Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
- Add the salt to the egg whites. Beat until almost stiff.
- Whip the cream until stiff.
- Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
- When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
- If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
Nutrition Facts : Calories 181, Fat 14.7, SaturatedFat 8.7, Cholesterol 112.4, Sodium 63.7, Carbohydrate 6.1, Sugar 5.2, Protein 2.6
EGGNOG
Steps:
- Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
- Bring milk to a boil and gradually whisk it into the yolk mixture. Return this mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.
- Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
- Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 33 grams, TransFat 0 grams
CLASSIC EGGNOG
Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker's Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.
Provided by Robert Simonson
Categories cocktails
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
- In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
- Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
- To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.
1958: EGGNOG
This recipe appeared in The Times in an article by Craig Claiborne. As Freeman pointed out, ''It's important to get good farm-fresh eggs, with really orange yolks and really thick cream; these are the main constituents of the drink.'' Halve the recipe for a smaller gathering.
Provided by Amanda Hesser
Categories non-alcoholic drinks
Time 1h
Yield Makes about 40 punch-cup servings
Number Of Ingredients 8
Steps:
- In an electric mixer, beat the egg yolks with the sugar until thick.
- Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.
- Add the salt to the egg whites. Beat until almost stiff.
- Whip the cream until stiff.
- Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.
- When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.
- If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog.
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