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
EGGNOG (SPIKED WITH RUM)
I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.
Provided by Donna Fair
Categories Drinks Recipes Eggnog Recipes
Time 8h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g
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
EGGNOG SNICKERDOODLES
These pillowy, festive cookies are great to have in your back pocket when you're in the mood for a quick holiday treat. Rum extract, widely available during the holidays, is the secret to replicating that classic eggnog flavor. An extra egg yolk in the dough and a dusting of nutmeg-sugar yield a cookie that's custard-like on the inside and crisp on the outside. These are even better the second day, and keep very well in an airtight container at room temperature. This season, forgo the eggnog altogether and enjoy these cookies with a bourbon neat. (Watch Vaughn Vreeland make his Eggnog Snickerdoodles.)
Provided by Vaughn Vreeland
Categories cookies and bars, dessert
Time 45m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together the flour, cream of tartar and baking soda, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, 1 3/4 cups sugar and the salt on medium-high until very smooth and fluffy, 3 to 4 minutes.
- Scrape down the sides of the bowl, return the mixer to medium speed and add the egg and egg yolks, incorporating each before adding the next. Add the rum extract. Scrape down the sides of the bowl and continue to beat for another minute or two.
- Add the flour mixture and beat on low speed until combined. (You may want to start by "pulsing" the flour, so that it doesn't go everywhere.) Set the dough aside to hydrate for about 10 minutes while you prepare to bake.
- Heat oven to 350 degrees and line 2 rimmed baking sheets with parchment paper. Make the nutmeg-sugar mixture by combining the remaining 1/4 cup/50 grams sugar with the nutmeg in a small bowl.
- Roll the dough into balls, each one the size of a golf ball or about 45 grams, then roll each dough ball in the nutmeg-sugar. Transfer the balls to the baking sheets, about 2 inches apart, and bake 10 to 13 minutes, rotating pans and switching racks halfway through, until slightly puffed and just set.
- Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. These cookies are even better the day after they're made, and will keep for 4 days sealed in an airtight container.
EGGNOG WITH RUM AND BOURBON
In our vanilla-scented version of eggnog, two liquors are whisked into a custard base-rum and bourbon-a combination that makes this drink the perfect headliner for your next holiday party.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 9
Steps:
- Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat.
- Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving.
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