HOMEMADE DECADENT EGGNOG
This recipe was given to me a long time ago and it still serves as the best homemade egg nog ever tasted hands down. This is great for Christmas or holiday parties. Liquor is part of the ingredients (I have not made it without liquor), but the liquor does not overpower the egg nog taste you are looking for.
Provided by FitChef2B
Categories Beverages
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, beat egg whites until almost stiff.
- Add sugar gradually to egg whites until stiff (wash beaters!).
- In another bowl, beat whipping cream until stiff.
- In a third bowl, beat egg yolks until thick.
- Stir in liqueur and ice cream. Beat on low speed until just smooth.
- Pour mixture into a punch bowl or into a pitcher.
- Fold in egg whites, then fold in whipped cream.
- Sprinkle with nutmeg for taste.
Nutrition Facts : Calories 412, Fat 25.4, SaturatedFat 14.8, Cholesterol 211.1, Sodium 94.9, Carbohydrate 26.8, Fiber 0.3, Sugar 24.4, Protein 6.3
CREAMY COOKED EGGNOG
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
Provided by Susie in Texas
Categories Beverages
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a saucepan or stock pot large enough to hold 2 quarts.
- In saucepan, beat together the eggs and sugar until smooth.
- Stir in 2 cups milk.
- Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
- Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
- Remove from heat.
- Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
- Add vanilla, cinnamon and nutmeg and combine until incorporated.
- At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
- I use a total of 3/4 cup sugar because we like it sweet.
- You may also add more nutmeg at this point if you like a strong nutmeg flavor.
- Pour into a pitcher or container.
- Cover and refrigerate until thoroughly chilled- several hours or overnight.
- Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
- Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
- This recipe makes 6 cups Egg Nog.
Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6
PAPAW'S EGG NOG
Use Maker's Mark. Recipe courtesy of John T. Milburn. Serves 12 unless Fred is around. Watch Fred.
Provided by john t.
Categories Beverages
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs and beat both whites and yolks.
- Add 1/2 C Sugar to yolks while beating.
- Thoroughly clean beater after beating yolks.
- Add 1/ C Sugar to whites once they form stiff peaks.
- Thoroughly clean beater after beating whites.
- Beat 1 pint Whipping Cream to soft peaks.
- Fold blended yolks, milk, bourbon and rum into the whipped cream. Once combined, fold in egg whites. Sprinkle nutmeg over the top.
Nutrition Facts : Calories 360.5, Fat 18.4, SaturatedFat 10.7, Cholesterol 151.4, Sodium 68.6, Carbohydrate 15.7, Sugar 14.7, Protein 5.2
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