ORANGE SPICE EGGNOG
For an extra dimension of spice (and a charming presentation), finish off each glass of this Orange Spice Eggnog with a cinnamon stick.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 45m
Number Of Ingredients 15
Steps:
- In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
- Pour yolk mixture back into saucepan. Add peppercorns, cardamom, allspice, clove, ginger, and orange zest. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
- Pour mixture through a fine-mesh sieve into a large bowl; discard solids. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
- Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, about 5 minutes. Fold into eggnog.
- Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with orange zest.
ORANGE EGGNOG
This is from my 1955 old faithful Good Housekeeping cookbook... I have made it for Christmas and for New years.. It was always a winner
Provided by CoolMonday
Categories Punch Beverage
Time 20m
Yield 20-25 serving(s)
Number Of Ingredients 10
Steps:
- Beat eggs until light colored.
- stir in sugar, cinnamon, ginger, cloves.
- Stir in orange and lemon juices.
- Cut ice cream into small cubes into punch bowl.
- Pour in juice mixture and ginger ale.
- Sprinkle with nutmeg.
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- Heat milk, the first amount of cream, sugar, salt. spices, and zest over medium heat until very warm. Remove from heat and let steep for 30 minutes. Taste, and decide if you want the spices to steep a bit more or not. Your call. When you like the flavor of your milk base, strain out the spices and the zest and return the milk to the pot. Whisk in the eggs and yolks and heat, whisking constantly until steaming and slightly thickened, 165F on an instant read thermometer. Strain again to get out any stray bits of cooked egg and then stir in the spiced rum and orange liqueur.
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