Eggnog Blend Food

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.

EGGNOG BLEND

Steps:

• In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.
• Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.

EASY EGGNOG (2-MINUTE BLENDER RECIPE)

Steps:

• Place all ingredients in a high powered blender and blend on medium speed for 15 seconds, then high speed for 30 seconds.
• Chill until ready to serve - I chill it in the blender container so I can seat it on the base and give it a quick whirl just before pouring into glasses.
• Serve topped with a sprinkle of ground spices and/or fresh whipped cream.

CLASSIC EGGNOG

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.

TRADITIONAL EGGNOG

Steps:

• You will need 3 medium to large bowls.
• In the first bowl beat egg whites until they start to thicken.
• Add 1 cup sugar, beat until thick.
• In the second bowl: Beat egg yolks and salt until thick.
• Combine beaten egg whites with yolks and beat until mixed and thick.
• In a third large bowl beat cream until it starts to thicken.
• Add 2 tbsp sugar & vanilla to the beaten cream.
• Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).
• Combine all the ingredients, and chill.
• Serve with a garnish of a sprinkle of nutmeg on top of each glass.

VITAMIX® EGGNOG

Steps:

• Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes.
• Pour milk and add nutmeg to the custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute.
• Chill for 4 hours before serving.