TRADITIONAL EGGNOG
A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!
Provided by phalanx0
Categories Drinks Recipes Eggnog Recipes
Time 2h10m
Yield 18
Number Of Ingredients 8
Steps:
- Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g
FROZEN BRANDIED EGGNOG
Steps:
- Put 4 large highball glasses or small goblets in the freezer to chill.
- In a blender, combine the eggnog, brandy and ice cubes and puree until smooth. Add the ice cream and puree until just combined.
- Divide the cocktail among the glasses, garnish with a sprinkle of nutmeg and serve with thick straws.
EGGNOG
Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!-Shelia Weimer, Bluefield, West Virginia
Provided by Taste of Home
Time 35m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.
Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
DAD'S EGGNOG
Provided by Dave Lieberman
Categories beverage
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
- Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.
BRANDIED EGGNOG
A friend made this at a Christmas party and it was so good. I had to get the recipe--now I am sharing it with you. I hope you enjoy it as much as I did.:)
Provided by Heather Beldin
Categories Smoothies
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In blender, combine ice cream, brandy, milk, Grand Marnier, if desired, and 1/8 teaspoon nutmeg and blend until mixture is smooth and frothy.
- Pour into 4 glasses and sprinkle with remaining nutmeg.
Nutrition Facts : Calories 384.6, Fat 22.3, SaturatedFat 14.2, Cholesterol 125.2, Sodium 89.2, Carbohydrate 30.6, Sugar 27.7, Protein 5.2
BRANDIED EGGNOG PUNCH
Eggnog is so traditional that it is almost mandatory for holiday parties. This mildly alcoholic recipe is rich without being cloying. From Good Food Magazine, December 1988. Preparation time does not include 1 hour to chill.
Provided by JackieOhNo
Categories Punch Beverage
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg yolks and sugar in mixer bowl on high speed until pale and light. Reduce speed and gradually mix in Cognac, milk, cream, and vanilla.
- Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry, then gently fold into egg yolk mixture with rubber spatula. Pour into punch bowl. Refrigerate until cold.
- To serve, ladle punch into glasses and sprinkle with grated nutmeg.
Nutrition Facts : Calories 89.9, Fat 6.4, SaturatedFat 3.6, Cholesterol 72.2, Sodium 41.2, Carbohydrate 5.1, Sugar 2.9, Protein 3.1
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