Holiday Eggnog Mix Food

HOLIDAY EGGNOG MIX

Steps:

• In a food processor, combine the first four ingredients; cover and pulse until blended. Store in airtight containers in a cool, dry place for up to 6 months., To prepare eggnog: Place 1/3 cup mix in a glass. Stir in 3/4 cup milk until blended.

HOLIDAY EGGNOG

Steps:

• Beat pudding mix and 2 cups milk in large bowl with whisk 2 min. Add remaining milk, evaporated milk and extract; mix well.
• Refrigerate until ready to serve.

HOLIDAY EGGNOG

Steps:

• Set up a double-boiler with 2-inches of water in the bottom pan, not touching the bottom of the top pan. Bring the water to a boil, then reduce to low and simmer while making the eggnog.
• Add the eggs to a mixing bowl and beat well. Add the sugar, cornstarch and milk, mix on low speed to combine.
• Pour the mixture into the top portion of the double-boiler and add the scraped pod of the vanilla bean, the whole cloves, cinnamon stick and the pinch of salt. Cook, stirring constantly, until the mixture thickens slightly, it should barely coat the back of a spoon, about 20-25 minutes.
• Remove the top portion of the double-boiler to the counter-top, remove and discard the vanilla bean pod, cloves and cinnamon stick and add the vanilla extract.
• In a small dish, combine 1/4 cup of the eggnog mixture and the reserved vanilla bean seeds. Whisk to break up the seeds, then stir into the eggnog mixture, stirring to combine well. Transfer the eggnog to a pitcher or jar and allow it to cool for 15 minutes then refrigerate until cold. Serve with a grating of nutmeg.

HOLIDAY EGGNOG COCKTAIL

Steps:

• Combine the eggnog, cognac, bourbon (or rum), and the vanilla extract in a cocktail shaker with ice.
• Shake briskly with the ice for 30 seconds; strain into an Old-Fashioned serving glass.
• Dust with nutmeg.

CLASSIC HOLIDAY EGGNOG

Steps:

• Whisk together the milk, sweetened condensed milk, eggs, vanilla extract, and salt in a large pitcher until well blended. Cover and refrigerate until chilled, at least 1 hour.

HOLIDAY EGGNOG CHEESECAKE RECIPE

Steps:

• For Eggnog:
• In a medium bowl, beat egg yolks and sugar until light and creamy.
• In a medium saucepan, heat the milk, vanilla and spices over medium heat until the mixture starts bubbling slightly, whisking constantly. Set aside and cool for a couple of minutes.
• Add a little of the warm milk to the egg yolks and whisk to temper the egg mixture. Add the rest of the milk and blend to combine.
• Return this mixture to the pan, add the brandy and stirring constantly heat for about 1 min. until frothy.
• Cover and reserve at room temperature until ready to use.
• For Crust:
• Heat oven to 325°F.
• Combine all the ingredients in a small bowl.
• Press mixture firmly into the bottom and up the side of a 9-inch springform pan.
• Bake for 10 min., then set aside to cool.
• Cover the bottom of the pan with aluminum foil to prevent water from leaking into the cake during baking.
• For Filling:
• Heat oven to 300°F.
• Fill a baking pan with about 3/4 inch of hot water. Place it on the middle rack of the oven.
• In the bowl of a stand mixer, beat the cream cheese on low speed until light and fluffy.
• Add the sugar, flour and nutmeg, and keep beating, scraping the side of the bowl with a rubber spatula.
• Add 1 cup of the reserved eggnog and blend thoroughly.
• Add eggs, 1 at a time, beating after each just until incorporated.
• Pour cream cheese mixture into the prepared crust, and bake at 300°F in the water bath for 1 hour 15 min.
• Let the cheesecake cool in the oven with the door closed for 30 min.
• Open the oven door and let cool for another 30 min.
• Refrigerate without covering for 5 hours or overnight.
• For Topping:
• Beat the whipping cream, 1/4 cup of the remaining reserved eggnog and powdered sugar in a large bowl until stiff peaks form.
• Fill a piping bag with the whipped cream and use to decorate the top of the cheesecake.

ROSARIO'S RUMPOPE (ECUADORIAN HOLIDAY EGGNOG)

Steps:

• Whip eggs in blender for 3 to 4 minutes. Add condensed milk, canned peach halves, vanilla extract and blend thoroughly. Slowly add rum as the ingredients are blending (you can increase or decrease quantity as per your taste). For a non-alcoholic eggnog: Don't add the rum. Sprinkle cinnamon around the top or add cinnamon stick for garnish.

HOLIDAY EGGNOG

Steps:

• For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
• For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
• Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
• Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
• To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.

HOLIDAY EGGNOG CHEESECAKE

Steps:

• Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese and sugar at medium speed on electric mixer until well blended.
• Gradually add gelatin and eggnog, mixing until blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over crust; chill until firm.
• VARIATION: Ingrease sugar to 1/3 Celsius.
• Substitute milk for eggnog.
• Add 1 t vanilla and 3/4 t rum extract.
• Continue as directed.