CREAMY EGGNOG
Make and share this Creamy Eggnog recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 50m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4
COOKED EGGNOG
This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.
Provided by Kathryn Howl
Categories Drinks Recipes
Time 2h30m
Yield 12
Number Of Ingredients 5
Steps:
- Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
- Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 16.5 g, Cholesterol 199 mg, Fat 8.2 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 136.8 mg, Sugar 16.4 g
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.
COOKED EGGNOG
I got this recipe from my favorite literature teacher many, many moons ago, even before the concerns about raw egg yolks. There were so few people in the class, just enough to keep from being cancelled, that we'd usually meet at her home and drink tea and someone would bring cookies. During the holidays she made this for us. I've made eggnog from this recipe for years, especially since we shouldn't use raw eggs.
Provided by Countrywife
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, mix the eggs, sugar, and salt, if used.
- Stir in 2 cups milk.
- Cook, stirring constantly, until thickened and mixture coats a metal spoon (will read 160°F on a candy thermometer).
- Remove from heat and add 2 cups milk and extract.
- Chill several hours or overnight.
- Whirl in blender before serving.
- Add rum or brandy as desired, top with whipped cream and ground nutmeg.
Nutrition Facts : Calories 122.1, Fat 5.5, SaturatedFat 2.6, Cholesterol 117.1, Sodium 74.9, Carbohydrate 12.3, Sugar 8.6, Protein 5.8
CREAMY EGGNOG CHEESECAKE
During the busy holiday season, serve this easy, no-bake cheesecake. Flavored with eggnog and a touch of nutmeg, it's festive and delicious.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.
- Sprinkle gelatine over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved; stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatine, then eggnog, beating well after each addition. Refrigerate until slightly thickened. Gently stir in whipped cream. Pour over crust.
- Refrigerate 4 hours or until firm. Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 30 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 105 mg, Sodium 260 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 21 g, Protein 5 g
CREAMY EGGNOG
A rich holiday classic made even better with a soft custard base.
Provided by Betty Crocker Kitchens
Categories Beverage
Time 2h35m
Yield 10
Number Of Ingredients 11
Steps:
- In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
- Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.
Nutrition Facts : Calories 160, Carbohydrate 12 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 12 g, TransFat 0 g
CREAMY COFFEE EGGNOG
Make and share this Creamy Coffee Eggnog recipe from Food.com.
Provided by PalatablePastime
Categories Punch Beverage
Time 10m
Yield 14-16 serving(s)
Number Of Ingredients 7
Steps:
- Place coffee, eggnog and whipped topping (Cool Whip) in a large bowl and whisk until smooth.
- Add rum and stir until blended.
- Chill before serving.
- To serve, garnish each cup with whipped cream and grated nutmeg, if desired (also can use cinnamon sticks).
Nutrition Facts : Calories 141.7, Fat 9, SaturatedFat 6.5, Cholesterol 38.5, Sodium 40, Carbohydrate 12.9, Sugar 9.3, Protein 2.8
CREAMY EGGNOG AND COFFEE
Simply combine eggnog and coffee for a delicious holiday beverage. Creamy Eggnog and Coffee features a blend of cooled coffee and eggnog with a kiss of whipped topping and nutmeg. For the adults, add in some rum for an added warming factor.
Provided by My Food and Family
Categories Meal Recipes
Time 1h10m
Yield 4 servings, 1 cup each
Number Of Ingredients 4
Steps:
- Mix coffee and eggnog in glass or plastic pitcher.
- Refrigerate 1 hour.
- Serve topped with COOL WHIP and nutmeg.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 115 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
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.
BEST COOKED EGGNOG
This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy!
Provided by FunCook
Categories Christmas
Time 15m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best).
- In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher), and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.
Nutrition Facts : Calories 447.2, Fat 28.3, SaturatedFat 16.1, Cholesterol 296.9, Sodium 311.6, Carbohydrate 38.8, Sugar 30.2, Protein 11
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