Miss Idas Eggnog Food

MISS IDA'S EGGNOG

Miss Ida's Eggnog image

Make Miss Ida's tasty eggnog, a family recipe from event planner Bronson Van Wyck, for a traditional holiday drink no one can resist.

Provided by Martha Stewart

Categories Food & Cooking Holidays & Events Christmas Recipes

Number Of Ingredients 7

Ingredients

12 large eggs, separated
1 1/2 cups sugar
2 cups whiskey
2 ounces rum
2 ounces brandy
6 cups heavy cream
Freshly grated nutmeg, for serving

Steps:

Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving.

EGGNOG

Eggnog image

This is the real deal, a custard based eggnog that is absolutely better than any storebought or pudding or icecream based eggnog. The egg yolks are cooked and there are no egg whites, so there are no worries about raw eggs. (I have removed the optional directions for including the egg whites, because we like it better without them.) Prep time doesn't include the overnight refrigeration.

Provided by puppitypup

Categories Beverages

Time 30m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

4 cups milk
1 pinch clove
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
12 egg yolks
1 1/2 cups sugar
4 cups light cream
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/2 cups light rum (optional)

Steps:

Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
Slow whisk the hot milk mixture into the egg yolks, a little at a time.
Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
Strain into a large pitcher, cover and let cool for about an hour.
Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
Refrigerate overnight before serving.

Nutrition Facts : Calories 357.2, Fat 22.5, SaturatedFat 12.9, Cholesterol 230.2, Sodium 79.6, Carbohydrate 32.5, Fiber 0.1, Sugar 25.3, Protein 7.3

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