CREAMY HOLIDAY EGGNOG
For a nice, rich and creamy treat, try this eggnog recipe. You can serve it plain or add rum for adult holiday guests.
Provided by Taste of Home
Time 40m
Yield 6 servings (about 4 cups).
Number Of Ingredients 8
Steps:
- In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.
Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 289mg cholesterol, Sodium 256mg sodium, Carbohydrate 34g carbohydrate (34g sugars, Fiber 0 fiber), Protein 12g protein.
CLASSIC EGGNOG
Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
- Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
- Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.
AUNT GRACE'S EGGNOG
When I was growing up, I couldn't get enough of the nonalcoholic eggnog my aunt always prepared for us kids. Now I enjoy this adult version. -Susan Hein, Burlington, Wisconsin
Provided by Taste of Home
Time 30m
Yield 20 servings
Number Of Ingredients 8
Steps:
- In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.
Nutrition Facts : Calories 263 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 6g protein.
AUNT KAT'S CREAMY EGGNOG
This is the most amazing eggnog you will ever try. My husband would never drink eggnog, he tried this and could not get enough of the stuff. I made the non-alcoholic version since I was planning to let the kids have some too. I got this recipe from Southern Living in an article by Jan Moon. It is so good, you must try it!!!!
Provided by gingerkitten D
Categories Beverages
Time 40m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat milk in a large saucepan over medium heat (Do not boil).
- Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
- Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.
- Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg.
- Remove from heat, and cool.
- (I strain mine at this point to avoid having any curdled clumps of egg -- if you think you don't have any then don't worry about it).
- Cover and chill up to 2 days.
- Beat whipping cream at medium speed with an electric mixer until soft peaks form.
- Fold whipped cream into milk mixture.
- Sprinkle with remaining 1/4 tsp nutmeg before serving.
Nutrition Facts : Calories 2162.4, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.2, Fiber 0.1, Sugar 102.5, Protein 42.4
HOT APPLE EGGNOG
Make and share this Hot Apple Eggnog recipe from Food.com.
Provided by Dancer
Categories Beverages
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs with the half-and-half and milk in a large saucepan.
- Add the sugar, cinnamon, and salt.
- Cook over medium heat for 10 minutes, or until the mixture is hot and thick, stirring constantly.
- Remove from the heat and add the apple brandy.
- Pour or ladle into mugs or cups and dust with cinnamon and serve warm.
Nutrition Facts : Calories 138.9, Fat 9.3, SaturatedFat 5.5, Cholesterol 63.3, Sodium 69.4, Carbohydrate 10.3, Fiber 0.1, Sugar 5.7, Protein 4.2
BETTY'S FAMOUS EGGNOG
My Mom has been making this creamy eggnog for everyone for at least 25 years, and more people ask for it each year. It uses three types of liquor--you do not need the best brands, but do not buy the cheapest either. Note that raw eggs are 'cooked' by the alcohol. Once made, keep the eggnog refrigerated and use within a week, stirring gently before serving to re-incorporate the egg whites that rise to the surface.
Provided by Baumannowski
Categories Drinks Recipes Eggnog Recipes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
- Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
- Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
- Serve in small cups or glasses dusted with a pinch of nutmeg.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 40.2 g, Cholesterol 89 mg, Fat 24.5 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 15.2 g, Sodium 31.5 mg, Sugar 37.7 g
AUNT HELEN'S EGGNOG
My great-aunt, Helen, throws the best parties. She's a wonderful cook, a fabulous baker, and the most gracious hostess. When the family gathers at her house around Christmastime she always has lots of this delicious egg nog available.
Provided by Blue_Milkshake
Categories Beverages
Time 10m
Yield 1 quart, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Beat together eggs, condensed milk and vanilla.
- Slowly beat in milk.
- Gently fold in whipped cream.
- If you are adding alcohol, rum, brandy or bourbon are the traditional choices.
- Sprinkle nutmeg on top to taste.
HOMEMADE EGGNOG
This recipe feels very creamy on the tongue, but that's just because it has a lot of air in it. :) Its much lower in fat then normal eggnog :)
Provided by VeggieCook98
Categories Beverages
Time 7m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, vigorously whisk the egg yolks, sugar and salt until light in color, and the sugar is almost dissolved. Carefully whisk in the milk. Set aside.
- In a small bowl, beat the egg whites and cream of tartar until stiff peaks form.
- Swiftly stir the egg whites and nutmeg into the milk mixture until just combined, popping as little bubbles as possible.
- Enjoy!
Nutrition Facts : Calories 165.9, Fat 5.1, SaturatedFat 2.5, Cholesterol 102.8, Sodium 165.8, Carbohydrate 23.1, Fiber 0.2, Sugar 23.1, Protein 7.2
OLD-FASHIONED CREAMY EGGNOG
Fresh cream makes this warmed eggnog extra rich. Perfect for Holiday gatherings. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Punch Beverage
Time 25m
Yield 5 cups
Number Of Ingredients 8
Steps:
- in a 5 cup blender container combine powdered sugar, egg, salt and vanilla. cover and blend at high speed until well blended.
- in 2-qt saucepan place 2 cups whipping cream. cook over medium heat until thermometer reaches 140*F (60*C).
- while blending at medium speed slowly add warm whipping cream to eggnog mixture. continue blending until frothy.
- in same saucepan stir together egg mixture and remaining 2 cups whipping cream.
- cook over medium heat, stirring occasionally until thermometer reaches 140*F (60*C).
- if desired add 1 to 2 tablespoons rum to each serving, top with sweetened whipped cream and nutmeg.
- mixture can be stored refrigerated 2 to 3 days.
Nutrition Facts : Calories 763.6, Fat 74.4, SaturatedFat 45.1, Cholesterol 430.1, Sodium 244.8, Carbohydrate 17.6, Sugar 12.3, Protein 8.9
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