Hungry Girl No Nonsense Eggnog Recipe 435 Food

HUNGRY GIRL NO-NONSENSE EGGNOG RECIPE - (4.3/5)

Steps:

• * Put all of the ingredients into a blender and mix until combined and creamy. * Serve with a cinnamon stick or dash of cinnamon and enjoy every sip! ** Just 155 calories and 1.5 grams of fat per serving!

TRADITIONAL EGGNOG

Steps:

• You will need 3 medium to large bowls.
• In the first bowl beat egg whites until they start to thicken.
• Add 1 cup sugar, beat until thick.
• In the second bowl: Beat egg yolks and salt until thick.
• Combine beaten egg whites with yolks and beat until mixed and thick.
• In a third large bowl beat cream until it starts to thicken.
• Add 2 tbsp sugar & vanilla to the beaten cream.
• Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).
• Combine all the ingredients, and chill.
• Serve with a garnish of a sprinkle of nutmeg on top of each glass.

THE VERY BEST EGGNOG, EVER

Steps:

• Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 to 10 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until well mixed.
• Bring milk just to a boil and very gradually whisk it into the yolk mixture. Do this a few tablespoons at a time at first, stir very well before adding more hot milk (this is called tempering the egg yolks and prevents them from overcooking and curdling). Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. Mixture should thickly coat the back of a wooden spoon. Do not boil, or mixture will curdle. Keep the heat at medium.
• Strain mixture into a large bowl and let cool to room temperature. Stir in half-and-half (or the other substitutions mentioned above), vanilla extract, nutmeg and rum and brandy if using. If you choose you can leave the alcohol out.
• Refrigerate eggnog until cold, at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional freshly grated nutmeg.
• Note: "half-and-half" is NOT a mixture of half cream and half milk, but it is equal in butterfat content to a mixture of 1/4 cream and 3/4 milk.

LIGHT AND CREAMY LOW FAT AND SUGAR FREE EGGNOG

Steps:

• Place all of the ingredients in a blender, and blend for 30-60 seconds, or until smooth. Chill for several hours.
• Shake or stir eggnog well to blend before serving. Serve in glasses or mugs with an additional sprinkle of nutmeg.
• NOTES: You can use 6 packets of Equal instead of the Splenda Granular. If you'd rather not use artificial sweeteners, then substitute the Splenda with 1/4 cup sugar, and use 1/2 cup regular instant vanilla pudding instead of the 3 Tbsps sugar-free pudding.

EFFORTLESS EGGNOG

Steps:

• In a large bowl, whisk 3/4 cups of milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refridgerate until serving.

AMAZINGLY GOOD EGGNOG

Steps:

• Combine milk, cloves, 1/2 teaspoons vanilla and cinnamon in a saucepan. Heat over lowest setting for 12 minutes. Slowly bring milk mixture to boil.
• In a large bowl combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly, for 3 minutes, or until slightly thickened. Do not allow mixture to boil.
• Strain to remove cloves and let cool for about an hour.
• Stir in rum, cream, 2 teaspoons vanilla and nutmeg. Refrigerate overnight before serving.
• Sprinkle more nutmeg on individual servings, if desired.