Homemade Eggnog Using Leftover Egg Yolks Recipes
HOMEMADE EGGNOG
This creamy variation of homemade eggnog will have even your self-professed 'non-noggers' asking for seconds. The eggs in this recipe are cooked. Alcohol is not included but can be added to your preference!
Provided by Jennifer Nolan
Categories Drinks Recipes Eggnog Recipes
Time 6h25m
Yield 7
Number Of Ingredients 8
Steps:
- Cream egg yolks and sugar in a large bowl with an electric mixer until light and fluffy. Set aside.
- Combine milk, whipping cream, and nutmeg in a large saucepan. Cook over medium heat until mixture just begins to simmer with 1 to 2 bubbles every 2 to 3 seconds, about 3 minutes. Remove from the heat.
- Add a very small amount of the hot milk mixture into the egg yolk mixture while constantly whisking the eggs. Continue adding small amounts of the milk mixture, whisking until all has been added; transfer eggnog back into the saucepan. Continue to cook over medium heat, whisking constantly, until liquid reaches 160 degrees F (70 degrees C). Pour eggnog into a large pitcher, cover, and refrigerate 6 hours to overnight.
- Blend cooled eggnog with an immersion blender until no lumps remain, about 1 minute. Ladle into 7 cups and top each with a dollop of whipped cream and a sprinkle of cinnamon.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 39.2 g, Cholesterol 460.5 mg, Fat 38.1 g, Fiber 0.6 g, Protein 10.6 g, SaturatedFat 21.5 g, Sodium 99.4 mg, Sugar 35.5 g
HOMEMADE EGGNOG USING LEFTOVER EGG YOLKS
Homemade Eggnog is fun for the whole family and uses up any leftover egg yolks you may have sitting around during the Holiday season!
Provided by Kacey
Categories Drink
Time 50m
Number Of Ingredients 7
Steps:
- In a small saucepan over medium heat, add the milk, cinnamon stick, nutmeg, and sugar. Cook until all the sugar has dissolved and the mixture is quite hot (but never boil!)
- In a large mixing bowl, whisk egg yolks until pale and fluffy (I do this while the above mixture is heating.) Slowly and carefully pour the hot mixture into the egg yolks, stirring constantly so you do not scramble the eggs. Whisk, whisk, whisk. Pour the mixture back into the pan and place back on the stove.
- Over medium-low, stirring occasionally, heat until nice and hot, but never boiling, about 20 minutes. You can always lower the heat if necessary. Strain through fine mesh and stir in cream (you can also add booze at this point!)
- Cool to room temperature. Cover and chill until chilled (I put mine into individual cups but you can leave in the pot if you want!
- *Note: I found the recipe quite sweet with no alcohol added, so you can always omit one to two tablespoons of sugar if desired. Also, it is quite thick without the booze!
Nutrition Facts : Calories 664 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 548 milligrams cholesterol, Fat 38 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 152 milligrams sodium, Sugar 65 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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