OVERNIGHT EGGNOG
For best flavor, make the night before and let the eggnog set overnight to let it cool down and thicken.
Provided by Anna Stadlman
Categories Eggnog
Time 8h25m
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
- Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
- Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
- Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
- Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 17.7 g, Cholesterol 401 mg, Fat 32.9 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 18.5 g, Sodium 84.4 mg, Sugar 14.4 g
SOUTHERNER'S SPECIALTY EGGNOG
IMHO this is the single best eggnog recipe I've ever had. I've had it with both cognac and rum, never with brandy or whisky, though I suspect Jack Daniels would be wonderful for this.
Provided by Douglas J. Renze
Categories Beverages
Time 8m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Whip yolks until yellow and thick.
- Add sugar gradually, blending as you go, until thick and well-blended (on high in the mixer).
- Add half-and-half little-by-little. Add vanilla, nutmeg and alcohol. Blend well.
- Beat whites of eggs until stiff peaks form.
- Add to yolk mixture. Strain into pitcher and serve.
- NOTES : You may increase the vanilla up to 1 tablespoon and the alcohol up to 1 cup, as desired.
EGGNOG
This family tradition involved even the kids at New Year's Eve. They got to help make it even if they didn't get to drink it. The beauty of this recipe is that every ingredient is one measure, which makes it easy to remember. Everybody from the great-grandparents to fraternity brothers have loved this one. I prefer Bourbon, but any whiskey, rum, brandy could be substituted. (If you use vodka, please don't tell me!) The old folks claimed the original recipe called for a Quart of Whiskey, but a pint is perfect.
Provided by LOOOBEEE
Categories Drinks Recipes
Time 15m
Yield 10
Number Of Ingredients 8
Steps:
- In a large bowl, blend the milk, cream, egg yolks, vanilla and whiskey using a hand mixer until smooth and creamy. In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher. Serve in mugs or cups garnished with a sprinkle of nutmeg.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 27.1 g, Cholesterol 318.8 mg, Fat 24.9 g, Protein 11.7 g, SaturatedFat 14.1 g, Sodium 134.3 mg, Sugar 25.1 g
CREME DE VIE
A yummy drink that is perfect for the holidays. Egg yolks are blended with sugar syrup and evaporated milk, then flavored with rum and vanilla. One sip and you'll be hooked.
Provided by SIMY
Categories Drinks Recipes Eggnog Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- In a saucepan, combine water and sugar. Bring to a boil and cook for 3 minutes.
- Place egg yolks in a blender and process on high speed. Slowly pour in the hot sugar water while blending (pouring too fast might curdle the yolks.) Add condensed milk, rum and vanilla. Blend until smooth. Chill in refrigerator.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 51.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Fiber 0 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 63.4 mg, Sugar 51.7 g
EGGNOG FROM SCRATCH
It is relatively easy to toss a few quarts of eggnog and a bottle of rum into a punch bowl, but take the time to make some eggnog from scratch and you will be amazed how great real eggnog can be.
Provided by MGM Grand
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 4h20m
Yield 12
Number Of Ingredients 6
Steps:
- Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours.
- Fold in whip cream before serving. Garnish with freshly ground nutmeg.
Nutrition Facts : Calories 733.8 calories, Carbohydrate 44.6 g, Cholesterol 394.5 mg, Fat 38 g, Fiber 0 g, Protein 7.8 g, SaturatedFat 21.9 g, Sodium 74.3 mg, Sugar 41.7 g
BETTY'S FAMOUS EGGNOG
My Mom has been making this creamy eggnog for everyone for at least 25 years, and more people ask for it each year. It uses three types of liquor--you do not need the best brands, but do not buy the cheapest either. Note that raw eggs are 'cooked' by the alcohol. Once made, keep the eggnog refrigerated and use within a week, stirring gently before serving to re-incorporate the egg whites that rise to the surface.
Provided by Baumannowski
Categories Drinks Recipes Eggnog Recipes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
- Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
- Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
- Serve in small cups or glasses dusted with a pinch of nutmeg.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 40.2 g, Cholesterol 89 mg, Fat 24.5 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 15.2 g, Sodium 31.5 mg, Sugar 37.7 g
CHEF JOHN'S HOMEMADE EGGNOG
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Provided by Chef John
Categories Drinks Recipes Eggnog Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g
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