Cooked Nog Recipes

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

EGGNOG

Steps:

• In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
• Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

COOKED EGGNOG

Steps:

• Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

NON-ALCOHOLIC HOLIDAY EGGNOG

Steps:

• Gather the ingredients.
• Combine the eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.
• Continue whisking while pouring the milk in a slow, steady stream until completely incorporated.
• Place the pan over the lowest possible heat setting; stir the mixture continuously until an ​ instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient-this should take about 45 to 60 minutes.
• Once the mixture has thickened, strain it through a fine sieve into a large bowl to remove any possible small cooked bits of egg.
• Add the vanilla extract and nutmeg, stirring to combine.
• Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate the egg custard mixture to fully chill the eggnog, at least 4 hours or up to 3 days.
• When ready to serve, pour the heavy cream into a bowl and whip until it forms soft peaks. Fold the whipped cream into the cold custard mixture until combined.
• Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. If anyone is adding alcohol to their glass, make sure to leave some room.

COOKED CUSTARD EGGNOG

Steps:

• Prepare an ice-water bath. In a medium saucepan, scald 2 cups milk. Meanwhile, with an electric mixer on medium-high, whisk 5 large egg yolks and 3/4 cup sugar until very thick and pale yellow, 3 to 5 minutes.
• Add half the scalded milk to the yolk mixture, and whisk until blended. Stir into remaining milk, and cook, stirring constantly, over low heat until it is thick enough to coat the back of a spoon.
• Remove from heat, and immediately stir in 1 cup heavy cream. Pass the mixture through a sieve into a medium mixing bowl set in the ice-water bath. Let stand, stirring from time to time, until chilled. Stir in another 1 1/2 cups milk and 1 cup dark rum. Transfer eggnog to a punch bowl or to individual glasses.
• Whip 1 cup heavy cream to soft peaks. Top each serving of eggnog with a dollop of whipped cream, and sprinkle with grated nutmeg.

CREAMY COOKED EGGNOG

Steps:

• Use a saucepan or stock pot large enough to hold 2 quarts.
• In saucepan, beat together the eggs and sugar until smooth.
• Stir in 2 cups milk.
• Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
• Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
• Remove from heat.
• Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
• Add vanilla, cinnamon and nutmeg and combine until incorporated.
• At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
• I use a total of 3/4 cup sugar because we like it sweet.
• You may also add more nutmeg at this point if you like a strong nutmeg flavor.
• Pour into a pitcher or container.
• Cover and refrigerate until thoroughly chilled- several hours or overnight.
• Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
• Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
• This recipe makes 6 cups Egg Nog.

HOMEMADE EGGNOG RECIPE

Steps:

• Add milk, egg yolks, sugar, nutmeg and cinnamon to a blender. Blend for 1-2 minutes or until creamy.
• Pour mixture into a saucepan over low heat; add cinnamon stick and cloves.
• Cook the eggnog slowly for about 10-12 minutes after it starts to steam, stirring frequently until mixture starts to thicken. Slow is important! If you cook it too quickly, the mixture will curdle. Keep the heat low and do not simmer or boil. If you think the mixture is getting close to simmering or boiling, take it off the heat and stir vigorously to bring down the temperature.
• Once the mixture has thickened, remove from heat and stir in vanilla extract. Strain the mixture using a fine-mesh strainer to remove the cloves and cinnamon stick.
• Place the mixture in an airtight container and chill for 7-8 hours or overnight.
• Pour into glasses and sprinkle a little nutmeg and cinnamon on top before serving.

COOKED EGGNOG

Steps:

• In a large saucepan, mix the eggs, sugar, and salt, if used.
• Stir in 2 cups milk.
• Cook, stirring constantly, until thickened and mixture coats a metal spoon (will read 160°F on a candy thermometer).
• Remove from heat and add 2 cups milk and extract.
• Chill several hours or overnight.
• Whirl in blender before serving.
• Add rum or brandy as desired, top with whipped cream and ground nutmeg.

OLD FASHIONED HOMEMADE EGGNOG

Steps:

• Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
• In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
• Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
• Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
• Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
• After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.