Egg Beaters Eggnog Food

LOW-FAT EGGNOG

Steps:

• Combine 1 1/2 cups milk and the citrus zest in a medium saucepan. Split the vanilla bean lengthwise and scrape out the seeds; add the seeds and pod to the saucepan and bring to a simmer over medium heat. Meanwhile, whisk the eggs, egg yolk, sugar and cornstarch in a medium bowl until light yellow.
• Gradually pour the hot milk mixture into the egg mixture, whisking constantly, then pour back into the pan. Place over medium heat and stir constantly with a wooden spoon in a figure-eight motion until the eggnog begins to thicken, about 8 minutes. Remove from the heat and immediately stir in the remaining 1/2 cup milk to stop the cooking. Transfer the eggnog to a large bowl and place over a larger bowl of ice to cool, then chill until ready to serve.
• Remove the zest and vanilla pod. Spike the eggnog with liquor, if desired, and garnish with nutmeg.

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!

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.

5 MINUTE BLENDER EGGNOG

Steps:

• Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
• Add sugar and blend another 20 seconds.
• Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
• Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.

CLASSIC EGGNOG

Steps:

• Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and brandy, and beat again until just combined. Strain into a punch bowl.
• Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.

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.

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.

HOMEMADE EGGNOG

Steps:

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
• Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
• Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
• Remove from heat and stir in the vanilla, and alcohol*, if using.
• Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
• Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
• Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
• Store homemade eggnog in the fridge for up to one week.