AMAZINGLY GOOD EGGNOG
It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!
Provided by NATALIESMOM
Categories Drinks Recipes Eggnog Recipes
Time 1h28m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g
SANDRA'S EGGNOG
Provided by Sandra Lee
Time 3m
Yield 12 cups
Number Of Ingredients 4
Steps:
- In a punch bowl, combine eggnog, dark rum and white chocolate liqueur. Stir and dust with pumpkin pie spice.
AUNT GRACE'S EGGNOG
When I was growing up, I couldn't get enough of the nonalcoholic eggnog my aunt always prepared for us kids. Now I enjoy this adult version. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 30m
Yield 20 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.
Nutrition Facts : Calories 263 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
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.
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