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.
NONALCOHOLIC EGGNOG
Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.
Provided by Food Network Kitchen
Time 3h35m
Yield about 6 cups
Number Of Ingredients 8
Steps:
- Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
- Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
- Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
- Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
- When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.
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
FOUR SPIRITS EGGNOG
Categories Milk/Cream Rum Alcoholic Egg Christmas Cocktail Party Apple Peach Brandy Cognac/Armagnac Winter Chill Christmas Eve Gourmet Drink
Number Of Ingredients 9
Steps:
- Beat the egg yolks until they are thick and pale. Add Cognac, dark rum, peach brandy, and applejack. Stir in confectioners' sugar and blend well. Add milk and heavy cream and refrigerate the eggnog for at least 5 hours. Before serving, fold in egg whites.
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EGGNOG - WIKIPEDIA
From en.wikipedia.org
Country of origin United KingdomIngredients Milk, cream, sugar, whipped egg whites, egg yolks, nutmegColour CreamVariants With alcohol
HOMEMADE EGGNOG RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category EggnogServings 10Total Time 35 mins
- Put the egg yolks in a medium bowl and set the bowl over a saucepan of simmering water. Add 1/4 cup plus 2 tablespoons of the sugar and whisk over low heat until pale yellow and thick, about 5 minutes. Whisk in the milk, bourbon, rum and brandy and transfer to a large bowl.
- In another large bowl, whisk the egg whites with the remaining 1/4 cup plus 2 tablespoons of sugar until very soft peaks form. Stir the whites into the yolk mixture. In a medium bowl, beat the heavy cream until lightly thickened. Fold the whipped cream and nutmeg into the eggnog and chill thoroughly. Whisk to reblend before serving.
25 OF THE MERRIEST CHRISTMAS COCKTAIL RECIPES
From food52.com
- Simple Holiday Mulled Wine. The ultimate holiday party drink is a big batch of mulled wine. This one uses a never-fail combination of apple cider and red wine for the base, then whole spices like cinnamon sticks and star anise, honey, and the zest and juice of an orange are added to the mix.
- Pom Fizz. A glass of champagne always feels on-brand during the holiday season, but give it a winter spin with pomegranate syrup, a.k.a. Pomegranate molasses, (fear not: it’s just boiled down pomegranate juice) and a few fresh arils for garnish.
- Cockney Champagne Cocktail. Think of this as our take on a French75 cocktail. This recipe, which calls for gin, champagne, lemon juice, and simple syrup, serves one but you can easily scale it up for a crowd.
- "Spirits" of the Holidays Eggnog. We didn’t think eggnog could get boozier or more delicious, but leave it to recipe developer Chef Lisa to come up with the best-ever eggnog recipe.
- Champagne Cocktail. Accessorize a glass of champagne with a dash of bitters, a sugar cube, and a lemon twist for garnish. It’s not a lot of work, but the impact is big.
- Red Wine Sangria. Life is what you make it, and so is sangria. Our go-to recipe calls for a combination of red wine, Cognac, Grand Marnier, sparkling water, and an assortment of fruit, but we encourage you to use whatever’s in season.
- Spiced Pear Bourbon Collins. Sure, you have to acquire St. George Spiced Pear Liqueur for this holiday cocktail. But for one, it’s well worth it and two, it’s actually admittedly quite easy to find.
- Negroni Sbagliato Punch. Come for the beautiful ice ring studded with whole spices and pomegranate arils and stay for the festive fruit flavor in every sip of this bubbly beverage.
- Spiced Bourbon Cocktail With Pomegranate Syrup. A season-ready sipper starring bourbon and a few classic cold-weather favorites, like cinnamon, pomegranate, and fresh rosemary.
- Vegan Eggnog. Vegan eggnog may seem like an oxymoron, but all it takes is soaked cashews, Medjool dates, and coconut milk to fill the void of a dozen eggs and cream.
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