Light Holiday Eggnog Recipe By Tasty Food

HOMEMADE EGGNOG RECIPE BY TASTY

Homemade Eggnog Recipe by Tasty image

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

Ingredients

4 cups milk, divided
2 large eggs
3 large eggs, only use the yolk, reserve whites for eggnog cookie dippers
1 cup sugar
1 pinch kosher salt
1 cup heavy cream
1 cup dark rum, or spiced rum (optional)
nutmeg, freshly grated for garnish

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

HOLIDAY EGGNOG

Holiday Eggnog image

Provided by Food Network

Categories beverage

Time 2h35m

Yield 12 drinks

Number Of Ingredients 22

Ingredients

20 peppercorns
10 star anise
10 allspice berries
10 cinnamon sticks
10 cloves
10 cardamom pods
1/2 gallon apple cider
2 cups fresh carrot juice
1/2 cup fresh ginger juice
1/2 cup demerara sugar
Zest of 1 orange
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
3 large eggs
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 ounce aged rum
Pinch kosher salt
1/4 cup plus 1/8 cup granulated sugar
12 ounces aged rum
6 ounces aged brandy
Freshly grated nutmeg, for garnish

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

Holiday Eggnog image

This classic Christmas beverage is so smooth and creamy that you can count on friends and family coming back for seconds! Our gang loves it sprinkled with nutmeg.

Provided by Taste of Home

Time 40m

Yield 18 servings (about 3/4 cup each).

Number Of Ingredients 8

Ingredients

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional whipped cream and nutmeg, optional

Steps:

In a Dutch oven, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour into a chilled 5-qt. punch bowl. If desired, garnish with whipped cream and sprinkle with nutmeg.

Nutrition Facts :

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