No Egg Nog Food

OLD FASHIONED HOMEMADE EGGNOG

Steps:

• Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
• In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
• Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
• Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
• Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
• After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.

EGGNOG

Steps:

• In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
• Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

5 MINUTE BLENDER EGGNOG

Steps:

• Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
• Add sugar and blend another 20 seconds.
• Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
• Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.

KETO EGGNOG RECIPE

Steps:

• Separate the eggs into two medium bowls, and set the egg whites aside.
• Using a whisk beat the yolks until they turn light yellow in color. Once the color has lightened add 3 tbsp of the confectioner sugar and mix again.
• Add the heavy whipping cream, flax milk, and nut meg to the yolk mixture and whisk to combine. Set aside.
• Using a hand mixer whisk the egg whites until you get soft peaks. Add the remaining tbsp of swerve and whisk until you get medium peaks.
• Add the whites to yolk mixture and whisk together briefly until fully combined. Chill for 3-4 hours.
• Once chilled the mixture will separate slightly so give it another whisk prior to serving. Garnish with additional nutmeg, if desired.

HOMEMADE EGGNOG RECIPE

Steps:

• **Quick Version:
• Combine all ingredients in a blender or stand mixer (a blender is less messy), and mix thoroughly. Chill completely before serving.
• **Extra Creamy Version:
• The one thing I don't love about raw eggnog is that it's not quite as creamy as the cooked versions. So, I came up with this quick technique to increase the creaminess.
• Combine milk, 1.5 cups of cream, and all other ingredients (minus the egg whites) in a blend and combine thoroughly.
• With a stand mixer or hand mixer, beat the remaining 1/2 cup of cream and 2 tablespoons of egg whites until stiff peaks have formed.
• Fold the whipped cream mixture into the egg mixture. Chill and enjoy!
• And don't forget to sprinkle your finished eggnog with an extra pinch of nutmeg to make it pretty after you pour it into the glass. Serve with a straw, if desired.

HOMEMADE EGGNOG RECIPE

Steps:

• Add milk, egg yolks, sugar, nutmeg and cinnamon to a blender. Blend for 1-2 minutes or until creamy.
• Pour mixture into a saucepan over low heat; add cinnamon stick and cloves.
• Cook the eggnog slowly for about 10-12 minutes after it starts to steam, stirring frequently until mixture starts to thicken. Slow is important! If you cook it too quickly, the mixture will curdle. Keep the heat low and do not simmer or boil. If you think the mixture is getting close to simmering or boiling, take it off the heat and stir vigorously to bring down the temperature.
• Once the mixture has thickened, remove from heat and stir in vanilla extract. Strain the mixture using a fine-mesh strainer to remove the cloves and cinnamon stick.
• Place the mixture in an airtight container and chill for 7-8 hours or overnight.
• Pour into glasses and sprinkle a little nutmeg and cinnamon on top before serving.

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

EASY EGGLESS EGGNOG

Steps:

• In blender, combine all ingredients except for the whipped cream and nutmeg. Blend for about 30-45 seconds until well combined.
• Add the whipped cream and nutmeg and blend on low for another 10-15 seconds.
• Chill until ready to serve. Sprinkle a little nutmeg on top right before serving. Enjoy!

EGGNOG

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.

NO-EGG NOG

Steps:

• Heat 8 oz. of milk in microwave safe mug until hot (not boiling).
• remove from microwave and stir in sugar, vanilla, & ginger ( to taste - use more if too mild for you ).
• sprinkle with all of the cinnamon & nutmeg ( use more if you'd like ) and enjoy.
• To make it special you can add your favorite Brandy or,1 1/2 Tbs.Cocoa Powder, or both ( to taste ).
• This recipe can be easily doubled or tripled to make for more than one person, and can be heated on the stove top in a saucepan too.
• *And if you prefer it cold like most egg-nog you buy, just refrigerate until chilled, stir/shake and serve.

EGGNOG

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.

EGGNOG

Steps:

• Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
• Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
• Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.

NON-ALCOHOLIC HOLIDAY EGGNOG

Steps:

• Gather the ingredients.
• Combine the eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.
• Continue whisking while pouring the milk in a slow, steady stream until completely incorporated.
• Place the pan over the lowest possible heat setting; stir the mixture continuously until an ​ instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient-this should take about 45 to 60 minutes.
• Once the mixture has thickened, strain it through a fine sieve into a large bowl to remove any possible small cooked bits of egg.
• Add the vanilla extract and nutmeg, stirring to combine.
• Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate the egg custard mixture to fully chill the eggnog, at least 4 hours or up to 3 days.
• When ready to serve, pour the heavy cream into a bowl and whip until it forms soft peaks. Fold the whipped cream into the cold custard mixture until combined.
• Serve the eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg. If anyone is adding alcohol to their glass, make sure to leave some room.

EASY NO-COOK EGGNOG

Steps:

• 1. Place all ingredients in blender container; cover. Blend 1 minute or until well mixed.
• 2. Serve immediately or refrigerate until ready to serve.

"EGG NOT" (EGGLESS EGGNOG)

Steps:

• Blend 2 cups milk, sugar, pudding mix, rum-flavored extract, nutmeg, allspice, and ginger in a blender on medium-high speed until smooth; pour into a pitcher. Stir remaining 3 cups milk into mixture. Refrigerate eggnog until thickened, at least 1 hour. Stir well before serving.

EGGNOG

Steps:

• Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
• Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.