EGGNOG
Egg Nog is the classic holiday drink, and it's easier than you think to mix together. Try this recipe for your next party or festive drink at home.
Provided by Kevin Gray
Time 5m
Number Of Ingredients 6
Steps:
- In a large bowl, beat the egg yolks with 3 tablespoons of the sugar until fluffy.
- Stir in the milk, heavy cream and your spirit of choice.
- In a separate bowl, beat the egg whites with the remaining 1 tablespoon of sugar until soft peaks form.
- Fold the egg whites into the yolk mixture.
- Divide between four rocks glasses or punch or tea cups.
- Garnish each with freshly grated nutmeg.
Nutrition Facts : Calories 288 kcal, Carbohydrate 18 g, Cholesterol 125 mg, Fiber 0 g, Protein 6 g, SaturatedFat 9 g, Sodium 79 mg, Sugar 18 g, Fat 16 g, UnsaturatedFat 0 g
EGGNOG
Steps:
- Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
- Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.
EGGNOG FOR ONE
I truly enjoy eggnog and get cravings for eggnog often. This simple recipe is just the ticket for those times. I do not remember who gave me this recipe but sure am glad they did.
Provided by alice burt
Categories Non-Alcoholic Drinks
Time 10m
Number Of Ingredients 5
Steps:
- 1. Place egg, sugar, and vanilla in small mixing bowl and whisk until combined.
- 2. add milk and whisk very well
- 3. Microwave on high for 2 minutes whisking again every 20 seconds.
- 4. add nutmeg, cinnamon or both to taste
- 5. serve warm or chilled as prefered
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 FOR ONE
good for those with an itch for eggnog just for one, singles and such... and its so tasty, vary microwave time to each persons mi cro otherwise you can have a mess!!
Provided by D-girlcancook
Categories Beverages
Time 7m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Beat egg, sugar and vanilla with wire whisk. Pour into large mug.
- Add milk and mix well.
- Microwave for about 2 1/2 minutes, stirring every 30 seconds. DO NOT BOIL.
- Sprinkle with nutmeg. Serve immediately for those who enjoy warm or cool otherwise.
Nutrition Facts : Calories 289.1, Fat 13.7, SaturatedFat 7.2, Cholesterol 220.2, Sodium 191.1, Carbohydrate 24.9, Sugar 13.3, Protein 14.3
HOMEMADE EGGNOG
The BEST Homemade Egg Nog recipe! Thick and creamy with the perfect mild flavor and hint of nutmeg. You'll never buy store-bought eggnog again!
Provided by Lauren Allen
Categories Drinks
Time 25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 307 kcal, Carbohydrate 22 g, Protein 6 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 246 mg, Sodium 58 mg, Sugar 20 g, ServingSize 1 serving
OLD FASHIONED HOMEMADE EGGNOG
Steps:
- Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
- In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
- Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
- Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
- Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
- After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
Nutrition Facts : ServingSize 0.5 cup, Calories 253 kcal, Carbohydrate 17 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 173 mg, Sodium 42 mg, Fiber 1 g, Sugar 15 g
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.
KETO EGGNOG RECIPE
This keto eggnog recipe is thick, rich, creamy and low carb.
Provided by Megha Barot
Categories Beverage
Time 3h10m
Number Of Ingredients 5
Steps:
- Separate the eggs into two medium bowls, and set the egg whites aside.
- Using a whisk beat the yolks until they turn light yellow in color. Once the color has lightened add 3 tbsp of the confectioner sugar and mix again.
- Add the heavy whipping cream, flax milk, and nut meg to the yolk mixture and whisk to combine. Set aside.
- Using a hand mixer whisk the egg whites until you get soft peaks. Add the remaining tbsp of swerve and whisk until you get medium peaks.
- Add the whites to yolk mixture and whisk together briefly until fully combined. Chill for 3-4 hours.
- Once chilled the mixture will separate slightly so give it another whisk prior to serving. Garnish with additional nutmeg, if desired.
Nutrition Facts : Calories 189 kcal, Carbohydrate 2 g, Protein 3.25 g, Fat 17.8 g, ServingSize 1 serving
CLASSIC EGGNOG
Get into the festive spirit with eggnog, a classic Christmas drink made with brandy, cream, eggs and vanilla. Serve with plenty of ice in tumbler glasses
Provided by Miriam Nice
Categories Drink
Time 10m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 6 grams protein, Sodium 0.18 milligram of sodium
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.
EGGNOG FOR ONE
i like eggnog and decided to try out this reciepe i had in my mind and it worked. i didn't have to run to the store to buy it. i had all ingredients in my house.
Provided by Grace Camp
Categories Non-Alcoholic Drinks
Time 10m
Number Of Ingredients 1
Steps:
- 1. combine all ingredients in order. make sure you always use very cold milk. stir all ingredients well. if you would like to make it as a smothie add 5 or 6 ice cubes and blend on high until you reach the thickness you desire, hope you like it. its fast and easy. and if you run out of a store bought eggnog. you can whip this up in no time.
EGGNOG POUND CAKE
This soft and moist Eggnog Pound Cake takes your favorite Christmas drink and turns it into a heavenly dessert! Complete with a smooth and creamy eggnog icing, this crave-worthy cake is sure to spread some holiday cheer.
Provided by Lindsay
Categories Dessert
Time 1h45m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
- In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, for about 5 minutes.
- Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- With the mixer on low, carefully add the flour, nutmeg and salt and mix until just combined.
- Add the eggnog and vanilla extract and mix until combined.
- Spread the batter evenly into bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
- Combine all ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in 1 1/4 cups or so of the powdered sugar. Allow to cool a bit and thicken, but still be pourable. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find the icing to be a little thick, just add a touch more water to thin it back out.
- Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
Nutrition Facts : Calories 800 calories, Sugar 86.2 g, Sodium 316.8 mg, Fat 34.6 g, SaturatedFat 20.7 g, TransFat 0.1 g, Carbohydrate 115.3 g, Fiber 1 g, Protein 9.4 g, Cholesterol 198.5 mg
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
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