Bourbon And Dark Rum Eggnog Food

EGGNOG WITH RUM AND BOURBON

Steps:

• Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat.
• Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving.

BOURBON AND DARK RUM EGGNOG

Steps:

• In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in the bourbon, the rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

BEST BOOZY EGGNOG

Steps:

• Beat egg yolks in a large bowl with an electric mixer until smooth. Beat in sugar until dissolved. Mix in bourbon, milk, heavy cream, and cognac. Add peach brandy, apricot brandy, and light rum; mix well.
• Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Fold into the egg yolk mixture. Fold in dark rum. Sprinkle nutmeg on top and chill until serving.

HOLIDAY EGGNOG COCKTAIL

Steps:

• Combine the eggnog, cognac, bourbon (or rum), and the vanilla extract in a cocktail shaker with ice.
• Shake briskly with the ice for 30 seconds; strain into an Old-Fashioned serving glass.
• Dust with nutmeg.

BOURBON EGGNOG

Steps:

• Separate eggs and beat the yolks until creamy.
• Whip sugar into the yolks, then beat the whites until they stand in peaks, adding a 1/2 cup of additional sugar if desired.
• Beat the yolks and bourbon together and add the whites.
• Beat cream into a froth, then add milk and cream to the egg mixture.
• Add nutmeg to taste and garnish each cup with a dash of nutmeg for a dash of color.