Grandmothers Eggnog Recipes

OLD-FASHIONED EGGNOG

Steps:

• Combine heavy cream, vanilla, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let it boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
• Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes.
• Strain spiced cream mixture, discarding solids; return liquid to pot. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, 9 to 10 minutes.
• Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, bourbon, or cognac and remaining 2 cups milk.
• Just before serving, beat egg whites with an electric mixer until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with grated nutmeg.

HOMEMADE EGGNOG

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.

GRANDMOTHER'S EGGNOG

Steps:

• Separate eggs, keeping whites cold until used. Beat yolks until light. Add sugar, a little at a time, beating well as you add it. Then add whiskeys a teaspoon at a time. (It is important to add whiskey slowly so egg yolks get well cooked and won't have a raw taste.) Whip cream and add to mixture. Then add the well-beaten egg whites, salt, a grating or so of nutmeg, and vanilla. Allow to ripen at least 12 hours, which improves the taste. Keep in cool place till ready to use, and mix well before serving. (It was once thought whiskey "cooked" eggs in the way vinegar cooks raw fish in ceviche.) Fun Fact: One of Virginia's nicknames is "Mother of Presidents" because no other state has produced more U.S. presidents than Virginia. The eight presidents who were born in Virginia are: George Washington (1789-1797), Thomas Jefferson (1801- 1809), James Madison (1809-1817), James Monroe (1817-1825), William H. Harrison (1841), John Tyler (1841-1845), Zachary Taylor (1849-1850), and Woodrow Wilson (1913-1921). This list includes six of the first ten presidents of the United States.

MY GRANDPA'S OLD FASHIONED EGG NOG

Steps:

• 1. Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses

DON'S FRIEND TONJA'S COUSIN TONI'S BOYFRIEND'S GRANDMOTHER'S EGGNOG

Steps:

• In a large bowl, beat the eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Gradually stir in the bourbon, rum, half and half and nutmeg.
• In a separate chilled bowl, whip the cream until it can stand in a peak. Fold the whipped cream into the egg mixture. Pour into a plastic container and refrigerate overnight (if possible). Shake the container before serving.

GREAT GRANDAD'S EGGNOG

Steps:

• 1. Separate the eggs. Put the whites in a small mixing bowl and whip until stiff peaks form. Add 1/4 cup sugar to the whites and gently fold to combine.
• 2. Add the remaining 1/2 cup sugar and beat into the yolks until light.
• 3. Mix the whites with the yolk mixture in a punch bowl. Stir in the cream and milk. Add the whiskey and rum. Stir thoroughly.
• 4. Serve cold with grated nutmeg.