OLD-FASHIONED EGGNOG
Celebrating the holidays with eggnog is an American tradition that dates back to Colonial days. I toast the season with this smooth and creamy concoction that keeps family and friends coming back from more. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 40m
Yield 16 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat 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 cool. If mixture separates, process in a blender until smooth. Cover and refrigerate 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 eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.
Nutrition Facts : Calories 308 calories, Fat 18g fat (10g saturated fat), Cholesterol 186mg cholesterol, Sodium 188mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 9g protein.
OLD-FASHIONED EGGNOG
Looking for the best Old-Fashioned Eggnog recipe-one that'll take you back to the Christmases of your youth? Try our classic holiday staple, and the result will be just as delicious as you remember!
Time 1h15m
Yield 16 servings
Number Of Ingredients 9
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.
CLASSIC EGGNOG
Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
OLD-FASHIONED HOMEMADE EGGNOG
" As with any recipe involving raw eggs, please use caution and refrain from serving this to the very young, the very old, and pregnant or nursing women. Pasteurized eggs are also an option.One solution would be to use egg substitutes, which are frozen commercial products that have been pasteurized and are therefore free of salmonella.
Provided by Rita1652
Categories Punch Beverage
Time 20m
Yield 20 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 334.9, Fat 20.6, SaturatedFat 11.9, Cholesterol 192.1, Sodium 60.2, Carbohydrate 21.6, Sugar 20.3, Protein 4.8
OLD FASHIONED EGGNOG
My kids love eggnog. This makes a utelot!! great for a party. This is a non-alcoholic version I can serve my kids. If you want the alcohol substitute 3/4 - 1 C. brandy or Rum for the extracts and reduce the milk by 2/3 cup. Needs to chill for 2 hours before serving then you need to sit for 15 minutes before assembling in a punch bowl. Prep time includes this 2 hour chill time.
Provided by kzbhansen
Categories Punch Beverage
Time 3h
Yield 20 1/2 Cup servings, 20 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
- Beat egg yolks until thick and lemon colored.
- Add a small amount of hot milk and egg yolks; return all to saucepan.
- Cook over medium heat for 5 minutes stirring constantly.
- Pour into a bowl.
- Add ice cream by spoonfuls, stirring until melted.
- Add extracts.
- Cover and chill about 2 hours.
- Refrigerate the unbeaten egg whites in a separate covered container.
- Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
- Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
- Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
- Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
- Pour eggnog into a chilled punch bowl.
- Ladle into mugs and sprinkle with nutmeg.
- **If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
- Enjoy!
Nutrition Facts : Calories 106.8, Fat 5.1, SaturatedFat 2.7, Cholesterol 77.4, Sodium 88.5, Carbohydrate 11.1, Fiber 0.1, Sugar 8.2, Protein 4.2
EARLY AMERICAN EGGNOG
Supposedly a recipe from George Washington, I have used this recipe for five annual New Year's parties. You MUST make it about 10 days in advance to mellow the flavors. Then it is so smooth one of my guests unknowingly served her 2 year old! Use premium vanilla ice cream to keep it chilled in the punch bowl. I like to shape the ice cream in a star molds, and use them one-at-a-time to chill the eggnog throughout the evening.
Provided by cutiemoose
Categories Drinks Recipes Eggnog Recipes
Time P5DT1h
Yield 27
Number Of Ingredients 10
Steps:
- Pour the brandy, sherry, rum, and whiskey into a bowl.
- Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
- Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
- To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 13.7 g, Cholesterol 59.8 mg, Fat 16 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 70.6 mg, Sugar 11.6 g
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