Egg Beaters Eggnog Food

EGGNOG

Steps:

• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
• Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
• Whisk the egg whites into the mixture. Chill and serve.
• Cook's Note: For cooked eggnog, follow procedure below.
• In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
• In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
• In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

"EGG NOT" (EGGLESS EGGNOG)

Steps:

• Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

EASY EGGLESS EGGNOG

Steps:

• In blender, combine all ingredients except for the whipped cream and nutmeg. Blend for about 30-45 seconds until well combined.
• Add the whipped cream and nutmeg and blend on low for another 10-15 seconds.
• Chill until ready to serve. Sprinkle a little nutmeg on top right before serving. Enjoy!

EGG BEATERS SUGAR-FREE EGGNOG

Steps:

• In large saucepan, over medium heat, heat 5 cups milk, Egg Beaters and sugar until thickened, stirring constantly.
• Remove from heat; stir in vanilla and rum extract.
• Cover; chill.
• Just before serving, stir in brandy if desired; thin to desired consistency with remaining skim milk.
• Sprinkle with nutmeg and cinnamon.

EFFORTLESS EGGNOG

Steps:

• In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving.

EGG BEATER'S EGGNOG

Steps:

• Whip Egg Beaters and Equal together and combine with two types of milk and flavorings.
• Mix well.
• Chill overnight if possible.
• Pour into tumblers and dust with nutmeg.

NONFAT EGGNOG

Steps:

• Combine the Egg Beaters, 2 1/2 cups milk and the sugar in a saucepan. Cook, stirring, over medium heat until the mixture thickens.
• Remove from heat and stir in remaining ingredients, including the rest of the milk. Transfer to a bowl or container, cover and chill at least two hours before serving.