BUTTERSCOTCH SCOTCH EGGNOG
In this recipe, the smoky Scotch makes the eggnog more complex and gives it a savory taste, which goes nicely with the caramelized flavor of the brown sugar. If you're wary of using raw eggs, here's a version with a cooked custard base.
Provided by Melissa Clark
Categories quick, cocktails
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)
- In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.
- When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.
Nutrition Facts : @context http, Calories 362, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 21 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 196 milligrams, Sugar 19 grams, TransFat 0 grams
EGGNOG TRUFFLES
Eggnog Truffles make a great holiday or hostess gift. Package the truffles in a holiday tin between wax paper.
Provided by Food Network
Categories dessert
Time 5h25m
Yield Makes 2 dozen or 12 (2 truffles) servings
Number Of Ingredients 6
Steps:
- 1. Melt 8 ounces of the chocolate as directed on package. Beat cream cheese, confectioners' sugar, nutmeg and extract in large bowl with electric mixer on medium speed mixer until well blended and smooth. Add melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.
- 2. Shape into 24 (about 3/4-inch) balls. Place on wax paper-lined tray. Refrigerate until ready to dip.
- 3. Coat only 12 truffles at a time. Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) 1 1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the melted chocolate. Tap back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place truffles on wax paper-lined tray. (If there are any "bald" spots on truffle, cover with melted chocolate that remains on the fork). Sprinkle truffles with nutmeg. Repeat with remaining 4 ounces chocolate and remaining truffles.
- 4. Refrigerate 1 hour or until chocolate is set. Store truffles between layers of wax paper in airtight container in refrigerator up to 1 week.
COOKED BUTTERSCOTCH SCOTCH EGGNOG
Provided by Melissa Clark
Categories brunch, lunch
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt.
- Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
- Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.
BUTTERSCOTCH EGGNOG
I love eggnog and this is a super simple way to enjoy it.
Provided by Vicki Butts (lazyme)
Categories Cocktails
Time 5m
Number Of Ingredients 2
Steps:
- 1. Pour the schnapps into a cocktail glass. Add eggnog, sprinkle with nutmeg, and serve.
BUTTERSCOTCH EGGNOG
I'm not a big fan of the "traditional egg nog" But when I had this butterscotch version it soon became a favorite and must have during the holidays. I searched Zaar and didn't see anything like this recipe. If you like Butterscotch Schnapps try this, you'll be thanking me ;) Serve to your guests and accept their compliments graciously!
Provided by Vseward Chef-V
Categories Beverages
Time 17m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
- Nog Assembly:.
- About 30 minutes before serving, add in the following order:.
- Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
- Gently fold the egg white mixture into the yolk mixture.
- Gently fold the fluffy cream into the mixture.
- Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
- If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's "real good".
RASPBERRY EGGNOG
At holiday time, many things can go with eggnog. But this is the favorite of everyone to whom I've served it.
Provided by Micks Kitchen
Categories Beverages
Time 2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix Chambord and Eggnog in an on-the-rocks glass.
- If the mood hits you, top with chocolate shavings, nutmeg, or even a fresh raspberry if your eggnog is thick enough.
Nutrition Facts : Calories 135, Fat 7.5, SaturatedFat 4.4, Cholesterol 59, Sodium 54, Carbohydrate 13.5, Sugar 8.4, Protein 3.8
RASPBERRY & BUTTERSCOTCH EGGNOG
Make and share this Raspberry & Butterscotch Eggnog recipe from Food.com.
Provided by Sonya01
Categories Beverages
Time 5m
Yield 2 litres
Number Of Ingredients 7
Steps:
- Process raspberries in a food processor until smooth.
- Place milk, cream, eggs, sweetened condensed milk and schnapps into a blender and blend until smooth. Add raspberries and blend to combine. Strain to remove seed and refrigerate until ready to serve.
- To serve, pour eggnog into glasses and float a raspberry on top.
EGGNOG
My sister got this recipe from one of her neighbors a few years ago and every year she loses it. Posting so we will not lose this one - it is one awesome recipe for Eggnog. Chill time is not included in prep/cook time.
Provided by CindiJ
Categories Punch Beverage
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg yolks until lemon yellow in color. Gradually add sugar. Add bourbon, rum and brandy very slowly. Add half and half. Mix well.
- Let stand overnight in refrigerator.
- To serve, whip egg whites until stiff; gradually add powdered sugar. Fold into bourbon mixture.
- Whip cream, add vanilla and fold into bourbon/egg white mixtures. Serve in punch bowl and sprinkle with nutmeg.
Nutrition Facts : Calories 470.3, Fat 28.9, SaturatedFat 16.5, Cholesterol 295.7, Sodium 118.5, Carbohydrate 24.3, Sugar 19.9, Protein 9.5
BUTTERSCOTCH EGGNOG
Make and share this Butterscotch Eggnog recipe from Food.com.
Provided by GingerlyJ
Categories < 30 Mins
Time 20m
Yield 4 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- heat the milk to a slow boil in a medium saucepan.
- in a large bowl, whisk the yolks and brown sugar until thick.
- whisking constantly, pour the milk into the egg mixture.
- whisk in the salt.
- return the mixture to the pot over medium heat.
- cook, stirring, constantly until thick enough to coat the back of teh spoon.
- strain into a bowl and cool to lukewarm before adding vanilla.
- beat the cream until soft peaks form and fold into custard.
- add brandy and bourbon.
- garnish with nutmeg.
Nutrition Facts : Calories 190.2, Fat 9.4, SaturatedFat 5.1, Cholesterol 135.6, Sodium 76.4, Carbohydrate 16.6, Sugar 12.1, Protein 4.5
PAULA DEEN'S EGGNOG
Make and share this Paula Deen's Eggnog recipe from Food.com.
Provided by Uda4505
Categories Beverages
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl beat the egg yolks with the 1/2 cup of sugar until thick.
- In another bowl beat the egg whites with 1/4 cup of sugar until thick.
- In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Bourbon, vanilla, and a pinch of nutmeg, if desired. Chill in freezer before serving.
- Serve eggnog in a large punch bowl.
Nutrition Facts : Calories 575.9, Fat 34.7, SaturatedFat 20.4, Cholesterol 274.3, Sodium 195.1, Carbohydrate 32.2, Sugar 19.3, Protein 13.9
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