Red Berry Eggnog Recipes

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OLD FASHIONED HOMEMADE EGGNOG



Old Fashioned Homemade Eggnog image

Decadent, thick Old Fashioned Homemade Eggnog is quite easy to make. Whisk up a batch of this favorite Christmas drink in no time. Way better than store bought!

Provided by Rachel Farnsworth

Categories     Dessert     Drinks

Time 1h10m

Number Of Ingredients 9

2 1/2 cups milk
4 whole cinnamon sticks
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
7 egg yolks
3/4 cup white sugar
2 cups heavy cream (or half and half for a light version)
2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg

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.

Nutrition Facts : ServingSize 0.5 cup, Calories 253 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 173 mg, Sodium 42 mg, Fiber 1 g, Sugar 15 g

MARTHA'S CLASSIC EGGNOG



Martha's Classic Eggnog image

A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 8

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

Steps:

  • Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
  • Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

HOMEMADE EGGNOG



Homemade Eggnog image

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

12 large eggs
1-1/2 cups sugar
1/2 teaspoon salt
8 cups whole milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional nutmeg, optional

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.

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