Christmas Creamy Eggnog Recipes

CREAMY EGGNOG RECIPE

Steps:

• Combine milk, cream, vanilla, cinnamon and nutmeg in a saucepan over low-medium heat. Gently bring to a boil. Once boiling, remove from the heat and allow to steep.
• In a large bowl, beat egg yolks and sugar until combined and thick ribbons form when whisk is lifted. Gradually whisk in hot milk mixture into the eggs (in 1/2 cup increments to prevent eggs from scrambling), until liquid is combined and smooth. Mix through rum.
• Pour mixture back into saucepan and cook over medium heat, while stirring, for 2-3 minutes until thick. Do not boil.
• Let cool, then refrigerate overnight or for up to 3 days.
• Before serving, beat egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. (If you don't want to consume the raw egg whites, simply whip some cream to top your eggnog OR enjoy without!)Serve and garnish with ground cinnamon, cinnamon sugar or fresh grated nutmeg.

CREAMY HOLIDAY EGGNOG

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

CHRISTMAS CREAMY EGGNOG

Steps:

• In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

AMAZINGLY GOOD EGGNOG

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.

EGGNOG CREAMS

Steps:

• In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set., Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch., In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg., Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

CREAMY EGGNOG

Steps:

• Heat the milk in a saucepan over medium heat (Do not boil).
• In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture.
• Add egg mixture to remaining hot milk; stirring constantly.
• Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
• Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
• Remove pan from heat; let cool.
• Cover and chill (up to two days).
• When ready to serve, beat whipping cream at medium speed until soft peaks form.
• Fold the whipped cream into the egg mixture.
• Sprinkle with additional nutmeg before serving.

EGGNOG CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners' sugar. Serve immediately.