Irish Cream Eggnog Food

IRISH EGGNOG

Steps:

• Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.
• If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.

IRISH BAILEYS EGGNOG

Steps:

• In a large bowl, beat eggs until very thick and creamy. Gradually bet in sugar. Blend in milk and Baileys.
• Whip cream in another bowl until it holds soft peaks. Stir whipped cream into egg mixture. Chill untl ready to serve.
• When ready to serve, stire again and ladle into puch cups. Top each serving with a dusting of nutmeg.

IRISH COFFEE EGGNOG PUNCH

Steps:

• Combine first five ingredients in a large mixing bowl.
• Beat at low speed until smooth; stir in whiskey.
• Chill 1 to 2 hours.
• Pour into a punch bowl.
• Top punch with scoops of ice cream.

BAILEYS EGGNOG

Steps:

• Combine all ingredients together with ice into a shaker and then pour over ice.

CREAMY EGGNOG

Steps:

• Heat the milk in a saucepan over medium heat (Do not boil).
• In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture.
• Add egg mixture to remaining hot milk; stirring constantly.
• Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
• Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
• Remove pan from heat; let cool.
• Cover and chill (up to two days).
• When ready to serve, beat whipping cream at medium speed until soft peaks form.
• Fold the whipped cream into the egg mixture.
• Sprinkle with additional nutmeg before serving.