General Harrisons Eggnog Recipes

GENERAL HARRISON'S EGGNOG

Steps:

• Combine the egg, sugar and crushed ice in a cocktail shaker and shake vigorously. Strain into a 12-ounce Tom Collins glass, fill with claret and stir gently. Grate a little nutmeg on top.

ENGLISH EGGNOG

Steps:

• In large bowl, beat egg yolks until thick.
• Gradually add granulated sugar, beating until light.
• Slowly stir in cognac and rum.
• Add 1 1/2 quarts cream and about half the egg whites beating until very well combined.
• Beat remaining egg until foamy.
• Gradually add confectioner's sugar, beating well after each addition.
• Continue beating until soft peaks form when beater is slowly raised.
• Gently stir egg whites and remaining cream into egg-yolk mixture.
• Refrigerate, covered until ready to serve.

SAFE EGGNOG

Steps:

• In large saucepan, beat together eggs, sugar and salt, if used.
• Stir in 2 cups milk.
• Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160¡F.
• Remove from heat.
• Stir in remaining 2 cups milk and vanilla.
• Cover and refrigerate until thoroughly chilled, several hours or overnight.
• Just before serving, pour into bowl or pitcher.
• Garnish or add stir-ins, if desired.
• Serve immediately.
• For faster preparation, heat milk until very warm before stirring milk into eggs and sugar.
• MICROWAVE: In 2-liter liquid micro-safe measure or bowl, beat together eggs, sugar and salt, if used, until thoroughly blended.
• Set aside.
• In l-liter liquid measure or bowl, cook 2 cups milk on full power until bubbles form at edges, about 5-6 minutes.
• Stir into egg mixture.
• Cook on 50% power until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160F, about 5-6 minutes.
• Stir in remaining 2 cups milk and vanilla.
• Continue as above.