Southern Eggnog Recipes

TRADITIONAL EGGNOG

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

OLD-FASHIONED EGGNOG

Steps:

• Combine heavy cream, vanilla, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let it boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
• Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes.
• Strain spiced cream mixture, discarding solids; return liquid to pot. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, 9 to 10 minutes.
• Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, bourbon, or cognac and remaining 2 cups milk.
• Just before serving, beat egg whites with an electric mixer until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with grated nutmeg.

SOUTHERN EGGNOG

Steps:

• Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
• Add slighly beaten egg yolks and blend well.
• Then add remaining milk; mix well.
• Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
• Cool.
• Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
• Add vanilla and brandy; then chill several hours.
• Just before serving, whip the cream.
• Spoon onto eggnog and sprinkle with nutmeg.

SOUTHERN WHISKEY EGGNOG

Steps:

• Combine Southern Comfort 100 and Egg Nog in your favorite mug.
• Top with grated cinnamon and nutmeg.
• Then add a cinnamon stick, gingerbread man, candy cane, or any other festive food you've got. Serve cold or warm, it's up to you.

HOLIDAY ESSENTIALS: SOUTHERN EGGNOG

Steps:

• PREP/PREPARE
• I usually populate my recipes with a lot of photos; however, the only image I have for this is the final product. But, since we are (at this writing) in the throes of the holiday season, I wanted to post it as soon as possible.
• This recipe utilizes raw eggs, so make sure you have good pasteurized ones available.
• You will need a good manual, or handheld electric beater, for this recipe. Let me explain why I think a handheld electric beater is the better choice for this recipe. You will need to whisk three separate elements together. If you were to use a food processor, fitted with a whisk attachment, you would have to transfer the ingredients to a bowl, thoroughly clean and dry the food processor before whisking the next ingredient, and then clean and dry it out for the final whisking. With a handheld electric beater, all you need are three clean bowls, and then you can remove the beaters, clean them off under running water, dry them on a tea towel, and you are ready to rock.
• Gather your ingredients (mise en place).
• Add the egg yolks to a clean bowl, and beat away, until the yolks are fully blended, and begin to lighten in color, about 2 - 3 minutes.
• Take half the sugar (4 tablespoons), and add 1 tablespoon, then blend until smooth. Repeat for the other 3 tablespoons of sugar... Add/Blend.
• Slowly add the rum and bourbon, and blend until smooth.
• If you are using the optional spices, add them now.
• Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, then beat until soft peaks begin to form, about 2 - 3 minutes.
• Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, and beat until soft peaks begin to form, about 2 - 3 minutes.
• Add the remaining sugar, a tablespoon at a time, and beat until stiff peaks form, about an additional 2 - 3 minutes.
• Clean and dry the beaters, add the cream to a third clean bowl, and beat until you get whipped cream, about 2 - 3 minutes.
• Chef's Note: We are going to use the third bowl (with the cream) to mix all the ingredients together. So, make sure it is large enough to hold everything.
• Gently fold the egg whites into the whipped cream, and then gently fold in the egg yolk mixture.
• At this point the mixture is almost thick enough to eat it with a spoon, and a lot of folks like it that way. I prefer mine a bit more pourable, so I add the milk, a tablespoon at a time until I get a thick, but pourable consistency.
• PLATE/PRESENT
• Serve chilled, with some freshly grated nutmeg over the top. Enjoy.
• Keep the faith, and keep cooking.