Eggnog With A Twist Banana Eggnog Food

BANANA NOG

Steps:

• In a large heavy saucepan, combine 1-1/2 cups milk, 1-1/2 cups cream, egg yolks and sugar. Cook and stir over medium-low heat until mixture reaches 160° and is thick enough to coat the back of a metal spoon., Place bananas in a food processor; cover and process until blended. Pour milk mixture into a pitcher; stir in the banana puree, rum, creme de cacao, vanilla, and remaining milk and cream. Cover and refrigerate for at least 3 hours before serving., Pour into chilled glasses. Garnish with whipped cream and sprinkle with cocoa if desired.

EGGNOG WITH A TWIST - BANANA EGGNOG!

Steps:

• Place all ingredients in a blender or food processor and blend until smooth
• Serve banana eggnog into glass and sprinkle with additional cinnamon if desired

BANANA EGGNOG BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas, eggnog and vanilla. In another bowl, whisk flour, baking powder, 1/4 teaspoon nutmeg, salt and baking soda; gradually beat into banana mixture., Transfer to a greased 9x5-in. loaf pan; sprinkle with remaining nutmeg. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

BANANA EGGNOG

Steps:

• Cut the banana into a blender, add remaining ingredients and buzz until smooth.
• Pour into a tall glass and sprinkle with some nutmeg.

HOMEMADE EGGNOG

Steps:

• In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
• Pour yolk mixture back into saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
• Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
• Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
• Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with nutmeg.