TRADITIONAL EGGNOG
A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!
Provided by phalanx0
Categories Drinks Recipes Eggnog Recipes
Time 2h10m
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g
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.
EGGNOG LIQUEUR
from the blog "Foodie With Family" - http://www.foodiewithfamily.com/blog/2009/11/11/eggnog-liqueur-tippling-the-light-fantastic/
Provided by ellie3763
Categories Beverages
Time P14DT10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using the blunt edge of your knife, scrape the insides from the vanilla bean.
- Add the vanilla scrapings to the blender. Add remaining ingredients and blend for about 45 seconds on high, or until thoroughly combined and smooth.
- Pour into a clean bottle with a tight fitting lid or a clean canning jar with a tight fitting lid.
- Place in the refrigerator and allow it to mellow for at least two weeks prior to serving. The longer it ages, the smoother the flavor will be. Another little bit of magic; as it ages, it will deepen not only in flavor but in color. If you use eggs from your own chickens -or from the chickens of a generous farmer friend- the liqueur will reach an almost orange color.
- This is good for two months in the refrigerator.
- *Take your scraped vanilla bean pod and put it in a jar with a couple cups of plain sugar. Put a tight lid on it and stick it in a dark place. In a week you'll have vanilla sugar. As you use it up and start running low, just add additional sugar and shake the jar. Voila! Never ending vanilla sugar!
Nutrition Facts : Calories 274.8, Fat 5.2, SaturatedFat 2.1, Cholesterol 161.9, Sodium 80.7, Carbohydrate 35.9, Sugar 33.4, Protein 5.7
EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- Cook's Note: For cooked eggnog, follow procedure below.
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
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- Homemade Eggnog. Keep holiday traditions alive (or start new ones) with an old-fashioned eggnog recipe. Perfect for a small party, it includes all the basics, and there's an option for cooked eggnog if you're wary of drinking raw eggs.
- Traditional Rum Eggnog. On a smaller scale, pull out your cocktail shaker to quickly make eggnog for just one or two people. Due to the base liquor, this rum eggnog recipe creates a slightly sweeter cocktail.
- Brandy Eggnog. When you don't want to waste any time, this brandy eggnog is a great option. It's a favorite recipe among bartenders, has a classic brandy base, and requires just three other ingredients.
- Bourbon Eggnog. A variation of the traditional recipe, this bourbon eggnog is filled with layers of flavor. It uses three liquors, and the combination of whiskey, cognac, and orange liqueur is a brilliant foundation for the seasonal spices.
- Nonalcoholic Eggnog. Eggnog is a beverage that everyone can enjoy. While you can simply skip the liquor in any recipe, this eggnog is nonalcoholic from the very start.
- Keto Eggnog. For anyone who wants to avoid sugar, keto eggnog is ideal. The recipe uses two sugar-free sweeteners and unsweetened almond milk. Since heavy cream is keto, it's included to ensure a luscious beverage, though coconut milk is an option.
- Vegan Eggnog. That's right, eggnog without eggs! The key to this recipe is a combination of silken (soft) tofu and soy milk blended with vanilla extract and rum or brandy.
- Coquito. Another eggless option, the coquito is Puerto Rico's spin on eggnog. Rather than eggs, this punch drink relies on coconut, rum, and traditional spices, and it's best served cold.
- Easy Rum Eggnog. Aged rum and ruby port add a dark, complex background flavor to this easy eggnog recipe. It's one of the quick versions that is shaken up by the glass, and in just a few minutes, you'll have luscious eggnog to enjoy without any extra fuss.
- Gingerbread Eggnog. A twist on traditional recipes, the gingerbread eggnog is filled with delicious flavors and can quickly get any nog-hater to flip to the other side.
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