Old Fashioned Creamy Eggnog Food

OLD-FASHIONED EGGNOG

Steps:

• Combine heavy cream, vanilla, cinnamon, nutmeg, and 2 cups milk in a medium saucepan. Bring to a simmer over medium heat until tiny bubbles begin to appear around the edge of the pot (do not let it boil), 2 to 3 minutes. Remove from heat and let steep 30 minutes.
• Meanwhile, beat egg yolks with an electric mixer on medium speed until combined. Gradually beat in sugar and salt. Increase speed to high and beat until thick and very pale in color, 2 to 3 minutes.
• Strain spiced cream mixture, discarding solids; return liquid to pot. Slowly beat 1 cup warm cream mixture into yolk mixture on low speed. Return to pot with cream mixture. Cook over medium heat, stirring constantly with a rubber spatula, until mixture coats the back of the spatula, 9 to 10 minutes.
• Place the pot over a large bowl filled with ice water and let cool, stirring occasionally, until chilled, 20 to 30 minutes. Stir in rum, bourbon, or cognac and remaining 2 cups milk.
• Just before serving, beat egg whites with an electric mixer until soft peaks form, 1 to 2 minutes; fold into eggnog. Serve topped with grated nutmeg.

NONALCOHOLIC EGGNOG

Steps:

• Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
• Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
• Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
• Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
• When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

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.

RICH AND CREAMY EGGNOG

Steps:

• In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth. Add remaining 2 cups milk, egg product, vanilla, rum extract, salt and 1/4 teaspoon nutmeg; beat well. Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of nutmeg.

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

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.

OLD-FASHIONED CREAMY EGGNOG

Steps:

• in a 5 cup blender container combine powdered sugar, egg, salt and vanilla. cover and blend at high speed until well blended.
• in 2-qt saucepan place 2 cups whipping cream. cook over medium heat until thermometer reaches 140*F (60*C).
• while blending at medium speed slowly add warm whipping cream to eggnog mixture. continue blending until frothy.
• in same saucepan stir together egg mixture and remaining 2 cups whipping cream.
• cook over medium heat, stirring occasionally until thermometer reaches 140*F (60*C).
• if desired add 1 to 2 tablespoons rum to each serving, top with sweetened whipped cream and nutmeg.
• mixture can be stored refrigerated 2 to 3 days.

OLD-FASHIONED HOMEMADE EGGNOG

Steps:

• Beat the egg yolks with the sugar until pale yellow.
• Add the bourbon (or whiskey) and the brandy and blend well.
• Chill in the fridge for several hours.
• Beat the egg whites until soft peaks form and set aside.
• In a separate bowl, whip the heavy cream until slightly thickened.
• Fold the cream into the chilled yolk mixture.
• Fold in the egg whites and chill again.
• Serve with a sprinkling of grated nutmeg.
• Makes 20 servings.