EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
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.
EGGNOG
Provided by Food Network Kitchen
Categories beverage
Time 50m
Yield about 1 quart
Number Of Ingredients 11
Steps:
- Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color.
- Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.)
- Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve.
- Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Drink.
EGG NOG
Make and share this Egg Nog recipe from Food.com.
Provided by JHargrove
Categories Beverages
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients well and serve cold.
Nutrition Facts : Calories 410.2, Fat 25.4, SaturatedFat 14.4, Cholesterol 263.1, Sodium 166.1, Carbohydrate 34.1, Sugar 25.2, Protein 12.4
EGG NOG
Make and share this Egg Nog recipe from Food.com.
Provided by Christopher D.
Categories < 4 Hours
Time 2h20m
Yield 1/2 gallon, 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs, milk, sweetened condensed milk, vanilla, and salt together.
- Beat heavy whipping cream to soft peaks.
- Fold in soft peaks into egg mixture.
- Serve cold. About 2 hours in the refrigerator.
Nutrition Facts : Calories 239.2, Fat 12.9, SaturatedFat 7.2, Cholesterol 130.5, Sodium 311.4, Carbohydrate 22.6, Sugar 22.3, Protein 8.6
PAPAW'S EGG NOG
Use Maker's Mark. Recipe courtesy of John T. Milburn. Serves 12 unless Fred is around. Watch Fred.
Provided by john t.
Categories Beverages
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Separate eggs and beat both whites and yolks.
- Add 1/2 C Sugar to yolks while beating.
- Thoroughly clean beater after beating yolks.
- Add 1/ C Sugar to whites once they form stiff peaks.
- Thoroughly clean beater after beating whites.
- Beat 1 pint Whipping Cream to soft peaks.
- Fold blended yolks, milk, bourbon and rum into the whipped cream. Once combined, fold in egg whites. Sprinkle nutmeg over the top.
Nutrition Facts : Calories 360.5, Fat 18.4, SaturatedFat 10.7, Cholesterol 151.4, Sodium 68.6, Carbohydrate 15.7, Sugar 14.7, Protein 5.2
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