Kiddie Egg Nog Recipes

CREAMY KID-FRIENDLY EGGNOG

Steps:

• In a large bowl, beat the cream until thick.
• Add eggs, sugar, vanilla, and rum essence, beating continuously.
• One the mixture is thick and creamy, add milk, while continuing to beat the mixture.
• Serve with a dash of 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.

EGG NOG

Steps:

• Beat eggs, milk, sweetened condensed milk, vanilla, and salt together.
• Beat heavy whipping cream to soft peaks.
• Fold in soft peaks into egg mixture.
• Serve cold. About 2 hours in the refrigerator.

EGG NOG

Steps:

• Mix all ingredients until frothy.
• Cover and chill.
• Best if made a little in advance and refrigerated.

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.

EGGNOG LOGS

Steps:

• In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy.
• Stir in flour& 1 tsp nutmeg; mix well.
• Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling.
• Preheat oven to 350F degrees.
• Divide dough into 6 pieces.
• On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter.
• Cut into 3-inch lengths; place on ungreased cookie sheets.
• Bake 12-15 minutes or until light golden brown.
• Immediately remove from cookie sheets,& cool completely.
• To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg), adding enough milk for desired spreading consistency; blend until smooth.
• Spread frosting on cookies, and mark with tines of a fork to resemble bark.
• Sprinkle each cookie lightly with nutmeg,& allow frosting to set.
• Store cookies in a tightly covered container.
• **NOTE:These cookies freeze well.

EGG NOG

Steps:

• Mix all ingredients well and serve cold.