HOMEMADE EGGNOG
Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.
EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- Cook's Note: For cooked eggnog, follow procedure below.
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
MAMA'S EGGNOG
Every holiday needs a little sweet and spice with some eggnog. This recipe calls for bourbon, heavy cream, milk and sugar. Enjoy this drink responsibly.
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 7
Steps:
- In a bowl beat the egg yolks with the ½ cup of sugar until thick. In another bowl beat the egg whites with ¼ cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolk, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg if desired. Chill in freezer before serving.
- Serve Eggnog in a large punch bowl.
CHRISTMAS EGGNOG BREAD
This came from a friend. I made this as written and it turns out beautifully every time. I always include a loaf of this bread in my Christmas crates that we make up for my family. I have included 3 variations I came up with. We love this bread toasted. Yes...toasted. What can possibly be wrong about toasted cake? Try it...you just might like it. Try it for breakfast instead of regular toast. This makes a large loaf and freezes beautifully.
Provided by luvcookn
Categories Quick Breads
Time 1h15m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat sugar and egg in mixing bowl.
- Beat in melted butter.
- Add eggnog and extract. Mix.
- Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
- Stir until moistened.
- Mix in nuts and fruit.
- Turn into greased 9x9x3 loaf pan.
- Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
- Let stand for 20 minutes.
- Turn out onto rack to cool.
- Variations: Use measurements above.
- Pecan and Dried Cranberries.
- Pineapple and Coconut (drain pineapple).
- Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).
Nutrition Facts : Calories 369.1, Fat 13.6, SaturatedFat 5.3, Cholesterol 55.8, Sodium 406.8, Carbohydrate 56, Fiber 1.8, Sugar 24.2, Protein 6.7
MAMA'S EGGNOG
Number Of Ingredients 7
Steps:
- In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving. Serve eggnog in a large punch bowl. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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- Homemade Eggnog. If you're seeking a very traditional eggnog recipe, this is the one for you. It includes all the basics and requires beating in the eggs the old-fashioned way.
- Traditional Rum Eggnog. On a smaller scale, you can quickly make eggnog for just one or two people using your cocktail shaker. This recipe opts for rum, which makes the cocktail a little sweeter than the other liquor options.
- Brandy Eggnog. When you don't want to waste any time, this brandy eggnog is a great option. It's a recipe that's so easy many bartenders rely on it. With brandy as the base, it requires just three other ingredients.
- Bourbon Eggnog. A variation of the traditional recipe, this bourbon eggnog is filled with layers of flavor. Not one, but three liquors are required and the combination of whiskey, Cognac, and Grand Marnier are a brilliant foundation for the seasonal spices.
- Non-Alcoholic Eggnog. Eggnog is a beverage that everyone can enjoy. While you can simply skip the liquor in any recipe, this one is designed to be nonalcoholic from the very start.
- Easy Rum Eggnog. Aged rum and ruby port add a dark, complex background flavor to this eggnog recipe. It's one of the quick versions that is shaken up by the glass.
- Eggnog Martini. Make good use of pre-made eggnog with the eggnog martini recipe. With vanilla vodka and amaretto, this quick cocktail is a perfectly delicious way to use up a carton of eggnog.
- Gingerbread Eggnog. Very similar to the traditional recipes, the gingerbread eggnog is filled with tons of delicious flavors and can easily get any nog-hater to flip to the other side.
- White Christmas. Cartons of eggnog are not completely worthless. In fact, there are some pretty good options out there. If you have a favorite and are looking for a new way to enjoy it, try the white Christmas recipe.
- Vegan Eggnog. That's right, eggnog without eggs! It seems like an oxymoron, but even people who follow a vegan diet can enjoy the taste of this holiday favorite.
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