Rich Homemade Eggnog Food
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.
RICH HOMEMADE EGGNOG
Treat your family with this chilled and creamy eggnog - a perfect beverage to serve at any occasion.
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 2h50m
Yield 6
Number Of Ingredients 8
Steps:
- In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
- Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
- Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.
Nutrition Facts : Calories 497, Carbohydrate 27 g, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 50 mg
RICH & CREAMY EGGNOG
My mom is a huge eggnog fan around the holidays, but I've never been crazy about the storebought kind. When I whip up this homemade festive treat nobody can resist! -Jenna Fleming, Lowville, New York
Provided by Taste of Home
Time 35m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- In a large heavy saucepan, whisk eggs, sugar and confectioners' sugar until blended. Stir in milk., Cook over low heat about 20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Stir in cream, amaretto, cinnamon and nutmeg. Refrigerate, covered, several hours or until cold. Sprinkle servings with additional nutmeg.
Nutrition Facts :
RICH AND CREAMY EGGNOG
Make and share this Rich and Creamy Eggnog recipe from Food.com.
Provided by Alan in SW Florida
Categories Punch Beverage
Time 1h
Yield 30 serving(s)
Number Of Ingredients 10
Steps:
- In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of heavy cream, vanilla extract, bourbon, rum, and cognac.
- Before serving, beat the egg whites with a 1/4 cup of sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream; gently stir to combine all ingredients.
- Sprinkle individual servings with additional nutmeg.
- NOTE: Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.
Nutrition Facts : Calories 365.8, Fat 22.8, SaturatedFat 13.5, Cholesterol 161.5, Sodium 74.8, Carbohydrate 17.6, Fiber 0.1, Sugar 16, Protein 5.2
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- In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
- Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
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