EGGNOG
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
- Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
- Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
- For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
- For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.
BRANDIED EGGNOG
A friend made this at a Christmas party and it was so good. I had to get the recipe--now I am sharing it with you. I hope you enjoy it as much as I did.:)
Provided by Heather Beldin
Categories Smoothies
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In blender, combine ice cream, brandy, milk, Grand Marnier, if desired, and 1/8 teaspoon nutmeg and blend until mixture is smooth and frothy.
- Pour into 4 glasses and sprinkle with remaining nutmeg.
Nutrition Facts : Calories 384.6, Fat 22.3, SaturatedFat 14.2, Cholesterol 125.2, Sodium 89.2, Carbohydrate 30.6, Sugar 27.7, Protein 5.2
FROZEN EGGNOG
This is sort of like an eggnog frappuccino. You can make it with or without alcohol.
Provided by Catherine Lachance @blenderchic
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- Pour about 2/3 of the container of eggnog in a shallow glass dish, cover with plastic wrap and place in freezer. When it is frozen, it will be sort of a like sherbert. Scoop half of this frozen eggnog into a blender pitcher.
- Add liquors and blend. Then add enough of the unfrozen eggnog until you get a nice smooth slushy texture. If you want it stronger, add more liquor and less of the unfrozen eggnog.
- I like to top mine with whipped cream and sprinkle with a cinnamon/sugar mixture.
- For a non alcoholic version, replace liquor with more unfrozen eggnog. Also, you may wish to thin it out with milk or cream. Freezing lowered the intensity of flavor, so when I added the cream, I needed to also add a little sugar and a little nutmeg.
- Unused frozen eggnog can be transferred to a freezer dish and kept in the freezer for a quickie drink anytime. Yummy!
EGGNOG
Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!-Shelia Weimer, Bluefield, West Virginia
Provided by Taste of Home
Time 35m
Yield 20 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.
Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.
HOLIDAY BRANDY ALEXANDER
Make and share this Holiday Brandy Alexander recipe from Food.com.
Provided by lazyme
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour the brandy, creme de cacao and eggnog into a cocktail shaker half-filled with ice cubes.
- Shake well, and strain into a cocktail glass.
- Garnish with grated nutmeg, and serve.
Nutrition Facts : Calories 289.9, Fat 4.4, SaturatedFat 2.6, Cholesterol 33.7, Sodium 33.5, Carbohydrate 16.9, Sugar 13.9, Protein 2.2
BRANDIED EGGNOG PUNCH
Eggnog is so traditional that it is almost mandatory for holiday parties. This mildly alcoholic recipe is rich without being cloying. From Good Food Magazine, December 1988. Preparation time does not include 1 hour to chill.
Provided by JackieOhNo
Categories Punch Beverage
Time 30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg yolks and sugar in mixer bowl on high speed until pale and light. Reduce speed and gradually mix in Cognac, milk, cream, and vanilla.
- Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry, then gently fold into egg yolk mixture with rubber spatula. Pour into punch bowl. Refrigerate until cold.
- To serve, ladle punch into glasses and sprinkle with grated nutmeg.
Nutrition Facts : Calories 89.9, Fat 6.4, SaturatedFat 3.6, Cholesterol 72.2, Sodium 41.2, Carbohydrate 5.1, Sugar 2.9, Protein 3.1
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