Super Fast Rum Raisin Egg Nog Recipes

EGG NOG MILKSHAKE

Steps:

• Combine the vanilla ice cream, egg nog and 3 crumbled cookies in a blender. Blend until thick and smooth. Pour into 2 chilled glasses. Top with the fresh whipped cream and the remaining crumbled cookies.

CHAI TEA WITH SPICED RUM

Steps:

• Bring 4 cups water and the almond milk to a boil. Remove from the heat and add the tea bags. Let steep for 10 minutes. While the mixture is still warm, stir in the spiced rum and agave.
• While the tea is steeping, whip the cream to soft peaks.
• Remove the tea bags and ladle the spiked chai into serving cups. Top with a dollop of whipped cream and a dusting of ground cinnamon.

EGG NOG

Steps:

• Blend all ingredients (except milk) until smooth and pour into a heat-proof mug.
• Add boiling milk, sprinkle with nutmeg and serve.

NO-NONSENSE NOG

Steps:

• Combine all ingredients except optional ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow the nog to thicken.
• If you like, before serving, top each glass off with whipped topping and a sprinkling of cinnamon. Yum time!

COOKED NOG

Steps:

• Whisk the egg yolks in a medium bowl until smooth, about 1 minute. Gradually whisk in the sugar, and continue whisking until the mixture is thick and considerably lighter in color, about 2 minutes. Park by your cooktop.
• Heat the half-and-half, nutmeg, and grains of paradise in a medium saucepan over medium-high heat and whisk occasionally until the mixture reaches 165 degrees F, about 7 minutes. Remove from the heat and whisk the egg mixture constantly while slowly ladling about a quarter of the hot dairy into it. Then, reverse the process and whisk the dairy while adding all of the egg mixture back into the saucepan. Congratulations, you've made a custard.
• Return the custard mixture to medium heat and stir frequently until it reaches 175 to 180 degrees F, about 3 minutes. Meanwhile, place a second medium bowl inside a large bowl filled with ice and set a fine-mesh sieve over the bowl.
• Remove the saucepan from the heat, pour the custard through the sieve into the bowl, then stir in the bourbon, rum, sherry, and vanilla. Continue stirring until the mixture is cool. Chill thoroughly. Consume immediately or move to a sealable container and refrigerate for up to two weeks.
• To serve, grate on a little nutmeg if you like, and enjoy...responsibly, of course.

EGGNOG (SPIKED WITH RUM)

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.