Eggnog Cookie Dippers Recipe By Tasty

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HOMEMADE EGGNOG RECIPE BY TASTY



Homemade Eggnog Recipe by Tasty image

Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg

Provided by Betsy Carter

Categories     Drinks

Yield 8 servings

Number Of Ingredients 8

4 cups milk, divided
2 large eggs
3 large eggs, only use the yolk, reserve whites for eggnog cookie dippers
1 cup sugar
1 pinch kosher salt
1 cup heavy cream
1 cup dark rum, or spiced rum (optional)
nutmeg, freshly grated for garnish

Steps:

  • Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
  • While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
  • Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
  • Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
  • Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
  • Serve with freshly grated nutmeg on top.
  • Enjoy!

Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams

EGGNOG SPRITZ COOKIES



Eggnog Spritz Cookies image

Do you love eggnog? Get your fix munching on easy-to-make buttery cookies flavored with rum extract and nutmeg.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, melted
1 egg
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon rum extract
1/4 teaspoon ground nutmeg
1/2 cup powdered sugar
1 1/2 teaspoons milk
1/4 teaspoon rum extract
Betty Crocker™ red and green decorating sugars, if desired

Steps:

  • Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
  • Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
  • Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 20 minutes.
  • In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency. Drizzle over cookies. Sprinkle cookies with colored sugar.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 6 g, TransFat 0 g

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