Eggnog Sticks Food

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.

EGGNOG CANDY STICKS

Steps:

• Line a 7x11-inch baking dish with foil.
• Add 1-1/2 cups of the chopped walnuts to the bottom of the dish.
• In a large saucepan melt the butter and white chocolate chips.
• Stir until smooth.
• Add in the condensed milk, marshmallows, nutmeg and cinnamon
• Stir until smooth and combined.
• Pour white chocolate mixture over walnuts in pan.
• Sprinkle with remaining1-1/2 cups of walnuts over the top of the white chocolate mixture.
• Cover and refrigerate until chilled.
• Cut into 3x1/4-inch sticks.

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.

STARBUCKS MAY HAVE RETIRED ITS EGGNOG LATTE, BUT YOU CAN EASILY MAKE IT AT HOME

Steps:

• Combine the eggnog, milk, and nutmeg in a small saucepan over low heat. Cook, stirring occasionally, until hot.
• Meanwhile, add your coffee or espresso to the bottom of your mug of choice.
• When the eggnog mixture is hot, pour it over the coffee or espresso.
• Top with optional whipped cream and a sprinkle of extra nutmeg, and enjoy!

EGGNOG STICKS

Steps:

• Mix dry ingredients.
• In another bowl, cream the butter, gradually add sugar, egg, vanilla, and rum.
• Gradually add in dry ingredients until mixed.
• Shape dough into ½ inch diameter rolls, and cut into 2 inch lengths.
• Bake at 350° for 12-15 minutes, and promptly remove to cooling rack.
• For frosting: Mix all frosting ingredients, and frost cookies.
• To finish, top with generous dusting of nutmeg.