Eggnog Russian Food

WHITE-RUSSIAN EGGNOG

White-Russian Eggnog image

This recipe may be doubled and made two days in advance. Add the Kahlua and 1 cup whipped cream just before serving.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Yield Makes 6 cups

Number Of Ingredients 6

Ingredients

3 1/2 cups milk
5 large egg yolks
3/4 cup sugar
2 cups heavy cream, cold
3/4 cup vodka
1/2 cup Kahlua

Steps:

Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan set over medium-high heat, and bring to a boil. Place the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment, and whip until pale and thick. Add the hot milk, whisking constantly, in a slow stream. Return the mixture to the pot, and cook, stirring constantly, over medium-low heat, until thick enough to coat the back of a wooden spoon. Immediately add 1 cup cream and the remaining 1 1/2 cups milk, and transfer mixture to the ice bath.
When ready to serve, add the vodka and Kahlua. Whip the remaining cup cream to soft peaks. Divide the eggnog among six cups, and garnish with whipped cream. Serve.

CHEF JOHN'S HOMEMADE EGGNOG

Chef John's Homemade Eggnog image

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

Ingredients

4 egg yolks
⅓ cup white sugar
2 cups whole milk
1 cup heavy cream
¾ teaspoon freshly grated nutmeg
2 fluid ounces bourbon whiskey, or more to taste
4 egg whites
1 tablespoon white sugar
1 pinch freshly grated nutmeg

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

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