Swizzle Nog Recipes

SWIZZLE NOG

Steps:

• 1. In medium saucepan over medium heat, combine milk, scm and cocoa. Heat through, stirring constantly. Remove from heat; stir in peppermint extract. Serve warm in mugs topped with whipped cream. Store covered in refrigerator.

EGGNOG

Steps:

• Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
• Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

HOMEMADE EGGNOG RECIPE

Steps:

• Add milk, egg yolks, sugar, nutmeg and cinnamon to a blender. Blend for 1-2 minutes or until creamy.
• Pour mixture into a saucepan over low heat; add cinnamon stick and cloves.
• Cook the eggnog slowly for about 10-12 minutes after it starts to steam, stirring frequently until mixture starts to thicken. Slow is important! If you cook it too quickly, the mixture will curdle. Keep the heat low and do not simmer or boil. If you think the mixture is getting close to simmering or boiling, take it off the heat and stir vigorously to bring down the temperature.
• Once the mixture has thickened, remove from heat and stir in vanilla extract. Strain the mixture using a fine-mesh strainer to remove the cloves and cinnamon stick.
• Place the mixture in an airtight container and chill for 7-8 hours or overnight.
• Pour into glasses and sprinkle a little nutmeg and cinnamon on top before serving.

THE BEST EASY EGGNOG RECIPE

Steps:

• In a bowl or medium sized pot, add egg yolks and beat with whisk or hand mixer.
• Stir in sugar, mix well to combine.
• In another pan, add milk.
• Then add cream.
• Stir in spices and vanilla.
• Heat cream and milk, while whisking vigorously, over medium high heat to hot - but NOT boiling.
• Slowly temper eggs by pouring milk and cream mixture into eggs while whisking vigorously. Pour only a little bit of the cream and milk at a time, so you do not cook the eggs and make scrambled eggs!
• Whisk well when fully mixed.
• Return pot to stove and cook on medium heat, whisking vigorously, until eggnog thickens (about 4-5 minutes) - and reaches 160 degrees Fahrenheit using a candy thermometer.
• Remove from heat and strain.
• Let cool in refrigerator for at least 30 minutes.
• Serve with a cinnamon stick and a bit of fresh nutmeg grated on top.
• Stir in a shot of rum or whiskey as desired.
• Can also be heated up to serve hot, if desired.

EGGNOG DONUTS

Steps:

• Preheat oven to 350F. Grease a donut pan with cooking spray.
• In a large mixing bowl, stir together yellow cake mix, eggs, vegetable oil, eggnog, rum extract and nutmeg.
• Using a cookie scoop, carefully add batter to donut pan about half full.
• Bake for 12 minutes. Let sit in pan for 5 minutes before transferring donuts to a cooling rack.
• To make the glaze, stir together powdered sugar, eggnog, and unsalted butter. Dip the top of the cooled donuts in the glaze mixture and return to the cooling rack. Sprinkle the top of the donuts with nutmeg.
• Let sit for 1 hour or until glaze is hardened and not sticky.

CHOCOLATE SWIZZLE NOG

Steps:

• In medium-sized saucepan over medium heat, combine milk, EAGLE BRAND®, and cocoa. Heat through, stirring constantly. Remove from heat; stir in vanilla or peppermint extract.
• Serve warm in mugs topped with whipped cream. Store covered in refrigerator.

CHOCOLATE SWIZZLE NOG

Steps:

• In medium-sized saucepan over medium heat, combine milk, EAGLE BRAND®, and cocoa. Heat through, stirring constantly. Remove from heat; stir in vanilla or peppermint extract.
• Serve warm in mugs topped with whipped cream. Store covered in refrigerator.