HOMEMADE EGGNOG RECIPE BY TASTY
Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg
Provided by Betsy Carter
Categories Drinks
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
- While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
- Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
- Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
- Serve with freshly grated nutmeg on top.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams
HOMEMADE CANDY CANES
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 canes.
Number Of Ingredients 7
Steps:
- Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
HOMEMADE CANDY CANES
These homemade candy canes are SO much better than store-bought, and so fun to make! Just make sure you have a stick of butter handy to keep your hands buttered for pulling so it doesn't stick to you. Merry Christmas and Happy Holidays! (photo from bing images)
Provided by Kelly Williams
Categories Candies
Time 5m
Number Of Ingredients 6
Steps:
- 1. In heavy-bottomed large saucepan or small pot, combine first 4 ingredients and stir until sugar dissolves. Cook, without stirring to hard-ball stage. (265 degrees.) Remove from heat and add peppermint extract. Divide into 2 portions, and add coloring to one part. Pour out onto buttered cookie sheets. (Pour half onto one sheet, then add coloring to the rest and then pour onto second sheet.) when it's cool enough to handle, start pulling each part seperately. (Best done with 2 people, but if doing alone, go back and forth pulling each.) When you feel like you just can't pull anymore, form into ropes and twist them together. Cut into 8" lengths, form into the shape of candy canes, and place on lightly buttered platter til fully hardened.
AMAZINGLY GOOD EGGNOG
It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!
Provided by NATALIESMOM
Categories Drinks Recipes Eggnog Recipes
Time 1h28m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g
HOMEMADE CANDY CANE AND BROWN SUGAR EGGNOG RECIPE BY TASTY
Here's what you need: egg yolks, brown sugar, milk, vanilla bean, nutmeg, candy canes, whipped cream
Provided by SpongeTowels
Categories Drinks
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the yolks and brown sugar. Whisk well for 5-6 minutes until the mixture has increased in volume and thickened, and a figure "8" can be drawn when lifting up your whisk.
- In a saucepot, add the milk and vanilla then bring up to a barely a simmer. Then, start to slowly add the warmed milk to the yolk and sugar bowl, whisking constantly to avoid scrambling. Continue to temper the mixture until the warm milk and egg mixture has combined, then return everything back to the pot. Then add the nutmeg.
- Cook the mixture on low heat, stirring constantly with a wooden spoon (making sure that no bits begin to stick or scramble to the bottom). Continue to cook slowly and gently until the mixture slightly thickens and coats the back of your spoon. Strain into a bowl (to capture any bits that may have scrambled in the process) then stir in ¼ cup of the ground candy cane. Transfer to a resealable plastic container, then place in the fridge to chill completely.
- When ready to serve, wet a paper towel then swipe the rims of each glass. Dip the glass into some more of the candy cane powder to create a festive rim. Fill each glass with some eggnog, then top with fresh whipped cream and some extra grated nutmeg.
Nutrition Facts : Calories 496 calories, Carbohydrate 72 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 58 grams
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.
CANDY CANES
Provided by Food Network
Categories dessert
Time 30m
Yield 12 candy canes, depending on t
Number Of Ingredients 5
Steps:
- Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
- Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten.
- Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning.
- I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.
More about "homemade candy cane and brown sugar eggnog recipe by tasty food"
HOMEMADE, CLASSIC EGGNOG: A SIMPLE RECIPE THAT …
From cbc.ca
- Combine milk, ¼ cup cream, ¼ cup sugar and salt in heavy-bottomed saucepan set over medium heat. Cook, stirring occasionally, until small bubbles start to form around the sides of the pan, about 5 minutes.
- Meanwhile, whisk the egg yolks and remaining sugar until thick and foamy. Gradually whisk in half of the hot milk mixture, then pour it all back into the saucepan. Reduce heat to medium-low. Cook, stirring constantly, with a wooden spoon or heat proof spatula until it thickens and coats back of spoon, about 5 to 8 minutes. Stir in the vanilla and nutmeg.
- Strain through a fine-mesh sieve. Cool slightly. Cover and refrigerate until completely chilled, about 4 to 6 hours.
- Just before serving, whip remaining cream with electric beaters until stiff peaks form. In large bowl or measuring cup, whisk the rum and brandy into eggnog. Fold in the whipped cream.
CANDY CANE BROWNIES | VEGAN & GLUTEN-FREE
From frommybowl.com
HOMEMADE CANDY CANES RECIPE - THE …
From thespruceeats.com
THE BEST EGGNOG FUDGE RECIPE - SHUGARY SWEETS
From shugarysweets.com
HOMEMADE EGGNOG RECIPE | CHATELAINE
From chatelaine.com
HOMEMADE CANDYCANE EGG NOG | TIS THE SEASON FOR …
From facebook.com
HOMEMADE EGGNOG RECIPES | GOODTO
From goodto.com
EGGNOG DONUTS WITH CANDY CANE FROSTING IN 2022 | EGGNOG RECIPE, …
From pinterest.ca
FUDGE RECIPES - FOOD, FRIENDS, AND RECIPE INSPIRATION
From allrecipes.com
HOMEMADE CANDY CANE AND BROWN SUGAR EGGNOG RECIPE …
From pinterest.com
THE BEST SPIKED EGGNOG RECIPE - SUGAR AND CHARM
From sugarandcharm.com
WHITE CHOCOLATE AND CANDY CANE EGGNOG IS THE DRINK FOR THE
From cbc.ca
20 BEST CHRISTMAS CANDY RECIPES - FOOD NETWORK
From foodnetwork.com
15 TASTY RECIPES THAT USE LEFTOVER CANDY CANES - FOOD NETWORK …
From foodnetwork.ca
TASTY - FOOD VIDEOS AND RECIPES
From tasty.co
HOMEMADE CANDYCANE EGG NOG | TIS THE SEASON FOR …
From facebook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love