COOKED EGGNOG
This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.
Provided by Kathryn Howl
Categories Drinks Recipes
Time 2h30m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 16.5 g, Cholesterol 199 mg, Fat 8.2 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 136.8 mg, Sugar 16.4 g
CREAMY COOKED EGGNOG
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
Provided by Susie in Texas
Categories Beverages
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6
COOKED EGGNOG
I got this recipe from my favorite literature teacher many, many moons ago, even before the concerns about raw egg yolks. There were so few people in the class, just enough to keep from being cancelled, that we'd usually meet at her home and drink tea and someone would bring cookies. During the holidays she made this for us. I've made eggnog from this recipe for years, especially since we shouldn't use raw eggs.
Provided by Countrywife
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 122.1, Fat 5.5, SaturatedFat 2.6, Cholesterol 117.1, Sodium 74.9, Carbohydrate 12.3, Sugar 8.6, Protein 5.8
COOKED CUSTARD EGGNOG
Make and share this Cooked Custard Eggnog recipe from Food.com.
Provided by Good Cook Wanda
Categories Beverages
Time 45m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk in a large saucepan, don't boil.
- Beat eggs and salt in a large bowl; gradually add sugar, mixing 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, until misture thickens and reaches 160 degrees.
- Stir in 1/4 tsp nutmeg and vanilla.
- Set saucepan in larger pan of ice for 10 minutes to rapidly cool mixture.
- Cover and refrigerate up to 48 hours.
- When ready to serve, fold in whipping cream and sprinkle with nutmeg.
Nutrition Facts : Calories 162.6, Fat 10.9, SaturatedFat 6.2, Cholesterol 112.8, Sodium 82.2, Carbohydrate 11.1, Sugar 7.3, Protein 5.3
EGGNOG (JOY OF COOKING) RECIPE - (4.5/5)
Provided by AndreaO
Number Of Ingredients 5
Steps:
- Beat separately until light in color 12 egg yolks Beat in gradually 1 lb. confectioner's sugar Add very slowly, beating constantly 2 c. dark rum, brandy, bourbon, or rye These liquors form the basis of the "nog", and you may choose one variety or mix to taste; I prefer rum. Let mixture stand covered for 1 hour to dispel the "eggy" taste. Add, beating constantly, 2 to 4 cups of liquor (chosen as above; I use rum) 2 quarts whipping cream 1 cup peach brandy, if desired (I've never added it) Refrigerate covered for 3 hours. Beat until stiff but not dry 8 to 12 egg whites Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste. Yield is about 1 gallon. This is a very rich, high-cholesterol, high-octane eggnog. If you use 4 cups of liquor in the second part, it will be *very* alcoholic; if you only use 2 cups, it will still be pretty strong.
More about "joys cooked eggnog recipes"
THE JOY OF COOKING EGGNOG RECIPE: A FESTIVE HOLIDAY TRADITION
From doughnutlounge.com
EASY EGGLESS EGGNOG RECIPE | EGGLESS COOKING
From egglesscooking.com
HOMEMADE EGGNOG RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
CREATIVE WAYS TO USE UP LEFTOVER EGGNOG - MASHED
From mashed.com
VEGAN EGGNOG & EGGNOG ICE CREAM - THE WHOLE FOOD PLANT …
From plantbasedcookingshow.com
SLOW COOKER EGGNOG BREAD PUDDING: COMFORT CHRISTMAS DESSERT
From southernhomeandhospitality.com
MARY BERG'S HOMEMADE EGGNOG - CTV NEWS
From ctvnews.ca
HOW TO MAKE THE PERFECT HOMEMADE EGGNOG, ACCORDING TO AN …
From mashed.com
EGGNOG FROM THE JOY OF COOKING - GOOD THINGS BY DAVID
From goodthingsbydavid.com
THE BEST COMPLETELY COOKED EGGNOG - MY SEQUINED LIFE
From mysequinedlife.com
JOY OF COOKING EGGNOG RECIPE - DELISH SIDES
From delishsides.com
JOY OF COOKING EGGNOG RECIPE - NAZNIN'S KITCHEN
From nazninskitchen.com
EASY CRANBERRY WASSAIL RECIPE - THE KITCHEN GARTEN
From thekitchengarten.com
HOMEMADE COOKED EGGNOG - JUST PLAIN COOKING
From justplaincooking.ca
JOY OF COOKING EGGNOG
From joyofcookingbook.com
SLOW COOKER EGGNOG OVERNIGHT OATS - THE LAZY SLOW …
From thelazyslowcooker.com
COOKED EGGNOG RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
A QUICK AND EASY COOKED EGGNOG RECIPE - LITTLE HOUSE …
From littlehousebigalaska.com
THE BEST HOMEMADE EGGNOG RECIPE USES RUM AND BOURBON
From eater.com
EGGNOG COOKIES - BUDGET BYTES
From budgetbytes.com
OLD SCHOOL BOURBON EGGNOG - SOMETHING NEW FOR …
From somethingnewfordinner.com
HOW TO MAKE EGGNOG AND MIX INTO 6 COCKTAIL RECIPES
From themanual.com
JOY OF COOKING EGGNOG RECIPE - DELISH SIDES
From delishsides.com
JOY'S COOKED EGGNOG RECIPE - MAGGIE'S RECIPES
From maggies-recipes.com
EGGNOG PUDDING RECIPE - NYT COOKING
From cooking.nytimes.com
EGGNOG FROM AN OLDER EDITION OF JOY OF COOKING - RAW EGGS
From reddit.com
EGG NOG IN QUANTITY (JOY OF COOKING) - COPY ME THAT
From copymethat.com
SLOW COOKER ALMOND JOYS
From themagicalslowcooker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love