Eggnog Joy Of Cooking Recipe 455 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.

EGGNOG (JOY OF COOKING) RECIPE - (4.5/5)

Steps:

• Beat separately until light in color 12 egg yolks Beat in gradually 1 lb. confectioner's sugar Add very slowly, beating constantly 2 c. dark rum, brandy, bourbon, or rye These liquors form the basis of the "nog", and you may choose one variety or mix to taste; I prefer rum. Let mixture stand covered for 1 hour to dispel the "eggy" taste. Add, beating constantly, 2 to 4 cups of liquor (chosen as above; I use rum) 2 quarts whipping cream 1 cup peach brandy, if desired (I've never added it) Refrigerate covered for 3 hours. Beat until stiff but not dry 8 to 12 egg whites Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste. Yield is about 1 gallon. This is a very rich, high-cholesterol, high-octane eggnog. If you use 4 cups of liquor in the second part, it will be *very* alcoholic; if you only use 2 cups, it will still be pretty strong.

UNCLE ANGELO'S EGG NOG

Steps:

• Beat the egg yolks well until they turn light in color, adding 1/2 cup of the sugar as you beat. Add the milk, cream, and liquor. Then beat the egg whites with the remaining sugar until they peak. Fold the whites into the mixture. Grate the fresh nutmeg over the drink.

EGGNOG

Steps:

• In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioners' sugar until light, dense, and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add 1 cup bourbon. Cover this mixture, and refrigerate for one hour.
• Whisk in remaining bourbon, then beat in cream and milk. Add 1/2 cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioners' sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture.
• To serve, ladle eggnog into small cups - demitasse cups would work well - making sure to get some foam on each. Grate a little nutmeg on top of each.

JOY'S COOKED EGGNOG

Steps:

• Combine first two ingredients and set aside.
• Whisk together egg yolks, sugar, and nutmeg until blended.
• Whisk the extra milk and heavy cream into the egg yolk mixture.
• Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).
• Be careful or it will curdle if you overheat it.
• Remove from heat and stir in the reserved milk and cream.
• Strain into a storage container and chill thoroughly, uncovered.
• Stir in the booze (or vanilla for alcohol free egg nog).
• Cover and refrigerate for at least 3 hours.
• Serve sprinkled with freshly grated or ground nutmeg.