Aunt Margies Eggnog Recipes

AUNT GRACE'S EGGNOG

Steps:

• In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.

JACK DANIEL'S® VERY MERRY EGGNOG

Steps:

• Mix sugar, rum, bourbon, brandy, salt, vanilla extract, and nutmeg in a blender on medium speed until combined. Transfer liquor mixture to a large bowl.
• Mix half-and-half, cream, and eggs in the blender on low speed until combined. Stir egg-cream mixture into the liquor mixture.
• Ladle eggnog mixture into the blender in batches; blend on low speed. Transfer blended eggnog to a punch bowl or pitcher. Refrigerate until cold, 1 to 2 hours.

DAD'S EGGNOG

Steps:

• Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
• Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.

AUNT KAT'S CREAMY EGGNOG

Steps:

• Heat milk in a large saucepan over medium heat (Do not boil).
• Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.
• Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg.
• Remove from heat, and cool.
• (I strain mine at this point to avoid having any curdled clumps of egg -- if you think you don't have any then don't worry about it).
• Cover and chill up to 2 days.
• Beat whipping cream at medium speed with an electric mixer until soft peaks form.
• Fold whipped cream into milk mixture.
• Sprinkle with remaining 1/4 tsp nutmeg before serving.

AUNT HELEN'S EGGNOG

Steps:

• Beat together eggs, condensed milk and vanilla.
• Slowly beat in milk.
• Gently fold in whipped cream.
• If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
• Sprinkle nutmeg on top to taste.

MISS IDA'S EGGNOG

Steps:

• Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving.

AUNT MARGIE'S EGGNOG

Steps:

• Separate the eggs; to the yolks, add 2 cups sugar and beat until sugar is dissolved. Then add the milk to yolk/sugar mixture and beat until well blended and fluffy. Beat the egg whites until fluffy, but not stiff. Set aside. Beat the whipping cream and add sugar to taste. Stir the whites and whipped cream into the yolk mixture. Spoon the ice cream into the other ingredients. Add nutmeg and rum when serving.