Celtic Homemade Eggnog Food

IRISH EGGNOG

Steps:

• Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

CELTIC HOMEMADE EGGNOG

Steps:

• Separate eggs. Set egg whites in a metal bowl and place in the refrigerator.
• In a small mixing bowl, beat egg yolks until blended. Gradually add 3 tablespoons of sugar, beating at high speed until thick and lemon-coloured. Stir in the milk, rum or brandy, vanilla, and salt. Place egg yolk mixture in refrigerator to chill thoroughly, about 2 hours.
• Whip the cream. Remove the egg whites from the refrigerator and beat until soft peaks form (if using same beaters, make sure they are thoroughly washed). Add remaining sugar, beating the mixture into stiff peaks. Fold yolk mixture and whipped cream into egg whites. Mix in cinnamon, nutmeg, or pumpkin pie mix to taste.
• Note: Make sure you put the eggnog in a container you can shake, as it tends to settle.

IRISH COFFEE EGGNOG PUNCH

Steps:

• Combine first five ingredients in a large mixing bowl.
• Beat at low speed until smooth; stir in whiskey.
• Chill 1 to 2 hours.
• Pour into a punch bowl.
• Top punch with scoops of ice cream.

BAILEYS EGGNOG

Steps:

• Combine all ingredients together with ice into a shaker and then pour over ice.