EGGNOG
A delectable drink, Eggnog is a holiday favorite.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 1h
Number Of Ingredients 6
Steps:
- In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
- Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.
CHEF JOHN'S HOMEMADE EGGNOG
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Provided by Chef John
Categories Drinks Recipes Eggnog Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g
EGGNOG
This is the real deal, a custard based eggnog that is absolutely better than any storebought or pudding or icecream based eggnog. The egg yolks are cooked and there are no egg whites, so there are no worries about raw eggs. (I have removed the optional directions for including the egg whites, because we like it better without them.) Prep time doesn't include the overnight refrigeration.
Provided by puppitypup
Categories Beverages
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
- Slow whisk the hot milk mixture into the egg yolks, a little at a time.
- Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
- Strain into a large pitcher, cover and let cool for about an hour.
- Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
- Refrigerate overnight before serving.
Nutrition Facts : Calories 357.2, Fat 22.5, SaturatedFat 12.9, Cholesterol 230.2, Sodium 79.6, Carbohydrate 32.5, Fiber 0.1, Sugar 25.3, Protein 7.3
EGGNOG
Make our easy eggnog recipe for the perfect festive party tipple. This traditional Christmas drink uses just five ingredients, including egg yolks and brandy
Provided by Annemie Buyck
Categories Cocktails, Drink, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
- Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
- Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.
Nutrition Facts : Calories 335 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
EGGNOG MOUSSE
Eggnog lovers love eggnog in any form you serve it in. But this mousse is one of the most unbelievably scrumptious they'll ever try!
Provided by My Food and Family
Categories Home
Time 2h10m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Pour eggnog and milk into large bowl. Add dry pudding mixes and nutmeg. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping.
- Spoon evenly into 10 dessert dishes or 1-1/2-qt. serving bowl; cover.
- Refrigerate at least 2 hours. Top evenly with the remaining 1 cup whipped topping just before serving. Sprinkle with additional nutmeg, if desired.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
EGG NOG
Steps:
- Blend all ingredients (except milk) until smooth and pour into a heat-proof mug.
- Add boiling milk, sprinkle with nutmeg and serve.
EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
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.
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- In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
- Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.) Remove from heat and stir in heavy cream and, if using, bourbon.
EGGNOG RECIPE WITH RUM | HOMEMADE EGG NOG RECIPE
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Cuisine BritishTotal Time 2 hrs 25 minsCategory DrinkCalories 198 per serving
- Mix the eggs, sugar and salt in a heavy 2 quart saucepan. Gradually stir in the milk. Cook over medium heat for 10-15 minutes, stirring constantly, until the mixture just coats a metal spoon. Remove from the heat. Stir in 1 teaspoon vanilla.
- Place the saucepan in cold water until the custard is cool. If the custard curdles, beat vigorously with a hand beater until smooth. Cover and refrigerate at least 2 hours but no longer than 24.
- Just before serving, beat the whipping cream, powdered sugar and remaining vanilla in a chilled medium bowl with an electric mixer on high speed until stiff. Gently stir in 1 cup of the whipped cream, the rum and food colouring into the custard. Pour the custard mixture into a small punchbowl.
- Drop the remaining whipped cream in mounds onto the custard mixture. Sprinkle with nutmeg. Serve immediately and refrigerate any leftovers.
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