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
TRADITIONAL EGGNOG
A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!
Provided by phalanx0
Categories Drinks Recipes Eggnog Recipes
Time 2h10m
Yield 18
Number Of Ingredients 8
Steps:
- Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g
EGGNOG LIQUEUR
from the blog "Foodie With Family" - http://www.foodiewithfamily.com/blog/2009/11/11/eggnog-liqueur-tippling-the-light-fantastic/
Provided by ellie3763
Categories Beverages
Time P14DT10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using the blunt edge of your knife, scrape the insides from the vanilla bean.
- Add the vanilla scrapings to the blender. Add remaining ingredients and blend for about 45 seconds on high, or until thoroughly combined and smooth.
- Pour into a clean bottle with a tight fitting lid or a clean canning jar with a tight fitting lid.
- Place in the refrigerator and allow it to mellow for at least two weeks prior to serving. The longer it ages, the smoother the flavor will be. Another little bit of magic; as it ages, it will deepen not only in flavor but in color. If you use eggs from your own chickens -or from the chickens of a generous farmer friend- the liqueur will reach an almost orange color.
- This is good for two months in the refrigerator.
- *Take your scraped vanilla bean pod and put it in a jar with a couple cups of plain sugar. Put a tight lid on it and stick it in a dark place. In a week you'll have vanilla sugar. As you use it up and start running low, just add additional sugar and shake the jar. Voila! Never ending vanilla sugar!
Nutrition Facts : Calories 274.8, Fat 5.2, SaturatedFat 2.1, Cholesterol 161.9, Sodium 80.7, Carbohydrate 35.9, Sugar 33.4, Protein 5.7
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