EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- Cook's Note: For cooked eggnog, follow procedure below.
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
BEST EVER EGGNOG
Make and share this Best Ever Eggnog recipe from Food.com.
Provided by Diana Adcock
Categories Beverages
Time 20m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Seperate eggs into 2 glass bowls-yolks in one-whites in another.
- Beat yolks with 1 1/2 cups sugar until thick and creamy-reserve the remaining 1/4 cup.
- Wash and DRY beaters and whip the whites until stiff, beat in the reserved sugar and continue until the whites hold their peaks.
- In a large punch bowl combine yolks and whites by mixing gently on low.
- Add the cream 2 cups at a time, stirring gently.
- Stir in the booze, gently.
- Sprinkle 2 t's of the nutmeg on top.
- Let sit in the fridge for at least 2 hours-a yummy crust will form.
- Serve in glasses and offer a dash of the remaining nutmeg.
Nutrition Facts : Calories 787.5, Fat 49.4, SaturatedFat 29.4, Cholesterol 347.6, Sodium 124, Carbohydrate 35, Fiber 0.1, Sugar 29.9, Protein 9.3
THE VERY BEST EGGNOG, EVER
Variations of this recipe can be found on many web pages. One page credits the NY Time but I am a Times Select member and have not been able to find it there. Wherever it came from, it's really the best recipe. Below is how I've been making it for years. I usually double or triple the recipe because it goes fast in my house. I put it in empty decorative rum bottles. The alcohol is optional - it's delicious without it and kids love it. I add the alcohol to part of it and leave the rest plain so that each person can add as much of the type of alcohol they prefer. I like to add a bit of rum and bit of orange liquor such as Grand Marnier. This is great stuff so don't skimp on the spices - use fresh ones, especially nutmeg.
Provided by MarielC
Categories Punch Beverage
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 to 10 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until well mixed.
- Bring milk just to a boil and very gradually whisk it into the yolk mixture. Do this a few tablespoons at a time at first, stir very well before adding more hot milk (this is called tempering the egg yolks and prevents them from overcooking and curdling). Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. Mixture should thickly coat the back of a wooden spoon. Do not boil, or mixture will curdle. Keep the heat at medium.
- Strain mixture into a large bowl and let cool to room temperature. Stir in half-and-half (or the other substitutions mentioned above), vanilla extract, nutmeg and rum and brandy if using. If you choose you can leave the alcohol out.
- Refrigerate eggnog until cold, at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional freshly grated nutmeg.
- Note: "half-and-half" is NOT a mixture of half cream and half milk, but it is equal in butterfat content to a mixture of 1/4 cream and 3/4 milk.
RICH AND CREAMY EGGNOG
Make and share this Rich and Creamy Eggnog recipe from Food.com.
Provided by Alan in SW Florida
Categories Punch Beverage
Time 1h
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
- Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
- Sprinkle individual servings with additional nutmeg.
- NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.
Nutrition Facts : Calories 365.8, Fat 22.8, SaturatedFat 13.5, Cholesterol 161.5, Sodium 74.8, Carbohydrate 17.6, Fiber 0.1, Sugar 16, Protein 5.2
BEST EGGNOG CAKE
Make and share this Best Eggnog Cake recipe from Food.com.
Provided by sheila
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- For cake: Preheat oven to 350°F.
- In large bowl combine all ingredients; beat on medium speed for 3 minutes.
- Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
- For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
CREAMY COOKED EGGNOG
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
Provided by Susie in Texas
Categories Beverages
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a saucepan or stock pot large enough to hold 2 quarts.
- In saucepan, beat together the eggs and sugar until smooth.
- Stir in 2 cups milk.
- Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
- Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
- Remove from heat.
- Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
- Add vanilla, cinnamon and nutmeg and combine until incorporated.
- At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
- I use a total of 3/4 cup sugar because we like it sweet.
- You may also add more nutmeg at this point if you like a strong nutmeg flavor.
- Pour into a pitcher or container.
- Cover and refrigerate until thoroughly chilled- several hours or overnight.
- Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
- Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
- This recipe makes 6 cups Egg Nog.
Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6
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