AMERICAN EGGNOG
Eggnog is essential to Christmas celebrations in the USA. It's like a frothy cream liqueur. Eggnog can be made in advance (and stored in the fridge), but it should be served within 24 hours as it contains raw egg. This recipe contains raw egg, so it is not suitable for for pregnant women, the elderly and those with weak immune systems.
Provided by richardhanney
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Whisk the egg yolks and caster sugar for a few minutes with an electric whisk until pale, light and fluffy. Gradually whisk in the rum or bourbon a little at a time, then whisk in the milk. The mixture will separate over time, so it may need to be whisked again
- In a separate bowl, whisk the egg whites until they form soft peaks. Fold the boozy egg mixture into the whites very gradually. Finally, whip the cream until it just holds its shape and fold that into the mixture as well.
- Sweeten to taste with extra sugar if you wish. Ladle into punch glasses and serve with a dusting of nutmeg.
EGGNOG
Provided by Food Network Kitchen
Categories beverage
Time 50m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color.
- Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.)
- Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve.
- Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Drink.
EARLY AMERICAN EGGNOG
Supposedly a recipe from George Washington, I have used this recipe for five annual New Year's parties. You MUST make it about 10 days in advance to mellow the flavors. Then it is so smooth one of my guests unknowingly served her 2 year old! Use premium vanilla ice cream to keep it chilled in the punch bowl. I like to shape the ice cream in a star molds, and use them one-at-a-time to chill the eggnog throughout the evening.
Provided by cutiemoose
Categories Drinks Recipes Eggnog Recipes
Time P5DT1h
Yield 27
Number Of Ingredients 10
Steps:
- Pour the brandy, sherry, rum, and whiskey into a bowl.
- Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
- Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
- To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 13.7 g, Cholesterol 59.8 mg, Fat 16 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 70.6 mg, Sugar 11.6 g
THE ORIGINAL EGGNOG
When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs-good thing it serves a crowd.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 8
Steps:
- In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.
EARLY AMERICAN EGGNOG
Supposedly a recipe from George Washington, I have used this recipe for five annual New Year's parties. You MUST make it about 10 days in advance to mellow the flavors. Then it is so smooth one of my guests unknowingly served her 2 year old! Use premium vanilla ice cream to keep it chilled in the punch bowl. I like to shape the ice cream in a star molds, and use them one-at-a-time to chill the eggnog throughout the evening.
Provided by cutiemoose
Categories Eggnog
Time P5DT1h
Yield 27
Number Of Ingredients 10
Steps:
- Pour the brandy, sherry, rum, and whiskey into a bowl.n
- Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.n
- Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.n
- To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.n
Nutrition Facts : Calories 250.6 calories, Carbohydrate 13.5 g, Cholesterol 59.8 mg, Fat 15.9 g, Fiber 0.1 g, Protein 2.6 g, SaturatedFat 9.9 g, Sodium 70.6 mg, Sugar 11.5 g
EARLY AMERICAN EGGNOG
"Supposedly a recipe from George Washington, I have used this recipe for five annual New Year's parties. You MUST make it about 10 days in advance to mellow the flavors. Then it is so smooth one of my guests unknowingly served her 2 year old! Use premium vanilla ice cream to keep it chilled in the punch bowl. I like to shape the ice cream in a star molds, and use them one-at-a-time to chill the eggnog throughout the evening."
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Pour the brandy, sherry, rum, and whiskey into a bowl.
- Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
- Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
- To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.
More about "early american eggnog food"
EARLY AMERICAN EGGNOG - REVIEW BY TIMSGAL - ALLRECIPES.COM
From allrecipes.com
5/5
EGGNOG: AN AMERICAN CHRISTMAS TRADITION
From cisl.edu
Estimated Reading Time 3 mins
HISTORY OF EGGNOG | THE HISTORY KITCHEN | PBS FOOD
From pbs.org
Estimated Reading Time 5 mins
THE HISTORY OF EGGNOG AT CHRISTMAS AND NEW YEAR'S | FOODAL
From foodal.com
Reviews 2Estimated Reading Time 8 mins
EGGNOG - WIKIPEDIA
From en.wikipedia.org
Country of origin United KingdomIngredients Milk, cream, sugar, whipped egg whites, egg yolks, nutmegColour CreamVariants With alcohol
THE BLACK HISTORY OF EGGNOG. THE SPICED DRINK PARALLELS ...
From heated.medium.com
Estimated Reading Time 5 mins
A BOURBON LOVER'S GUIDE TO EGGNOG - GET READY FOR THE ...
From whiskeywatch.com
Estimated Reading Time 8 mins
AMERICAN EGGNOG - WAITROSE & PARTNERS | FOOD | DRINK
From waitrose.com
4/5 (198)Calories 228 per servingServings 6
EARLY AMERICAN EGGNOG - REVIEW BY LORI L - ALLRECIPES.COM
From allrecipes.com
5/5
HISTORY AND ORIGINS OF EGGNOG - THE SPRUCE EATS
From thespruceeats.com
Occupation Cocktail Book Author And MixologistEstimated Reading Time 6 mins
EARLY AMERICAN EGGNOG | RECIPE | MOOSE MILK RECIPE, FOOD ...
From pinterest.com.au
EGGNOG - EVERYTHING2.COM
From everything2.com
SIMPLE BUT TASTY MENU EARLY AMERICAN EGGNOG :: BEST DISHES ...
From grandmapuffy.blogspot.com
FRINKFOOD - EARLY AMERICAN EGGNOG
From frinkfood.com
EGG ALLERGY - WIKIPEDIA
From en.wikipedia.org
EARLY AMERICAN EGGNOG RECIPE
From crecipe.com
EGGS GUIDANCE DOCUMENTS & REGULATORY INFORMATION | FDA
From fda.gov
EGGNOG DEFINITION & MEANING - MERRIAM-WEBSTER
From merriam-webster.com
EARLY AMERICAN EGGNOG - COOKING YOUTUBE CHANNEL
From cookingutube.com
EARLY AMERICAN EGGNOG | RECIPE | EGGNOG, EGGNOG RECIPE ...
From pinterest.com
EARLY AMERICAN EGGNOG RECIPE | THE EXCHANGE BOOK
From exchangebook.net
RECIPES/EARLY-AMERICAN-EGGNOG.JSON AT MASTER ...
From github.com
EARLY AMERICAN EGGNOG BEST RECIPES - COOKINGTODAY.NET
From cookingtoday.net
EARLY AMERICAN EGGNOG PHOTOS RECIPE
From crecipe.com
FOOD FACTS & TRIVIA: EGGNOG
From foodreference.com
EGG AS FOOD - WIKIPEDIA
From en.wikipedia.org
EARLY AMERICAN EGGNOG - REVIEW BY BORDERBUMBLE ...
From allrecipes.com
IS A 100-YEAR-OLD EGG NOG REALLY 100 YEARS OLD? - THE ...
From thewholeportion.com
BEST WESTERN FOOD RECIPES: EARLY AMERICAN EGGNOG
From westernfoodrecipesbook.blogspot.com
THE FOOD TIMELINE: HISTORY NOTES--EGGS
From foodtimeline.org
AGED EGGNOG RECIPE - ALTON BROWN
From altonbrown.com
HOW TO MAKE EARLY AMERICAN EGGNOG – COOKING ON CLOUD WINE
From cookingoncloudwine.com
WORLD BEST FINGER FOOD RECIPES : EARLY AMERICAN EGGNOG
From bestfingerfoodrecipes.blogspot.com
EARLY AMERICAN EGGNOG - CHEF MURPH
From chefmurph.com
EARLY AMERICAN EGGNOG - EGGNOG RECIPES
From worldrecipes.org
EARLY AMERICAN EGGNOG RECIPES
From tfrecipes.com
EARLY AMERICAN EGGNOG RECIPE | ALLRECIPES
From recipes.europes.live
EGGNOG RECIPES | ALLRECIPES
From allrecipes.com
EARLY AMERICAN EGGNOG RECIPE – ALLRECIPES.COM | EGG NOG ...
From eggnogrevolution.wordpress.com
EGG ALLERGY? 22 SURPRISING ITEMS MADE WITH EGGS, OTHER ...
From webmd.com
EARLY AMERICAN EGGNOG - FOODIST NETWORKS
From foodistnetworks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love