TRADITIONAL RUM EGGNOG RECIPE
Steps:
- Gather the ingredients.
- Separate the egg into two bowls.
- With a hand mixer , beat the yolk until creamy.
- Beat the egg white with 1 teaspoon sugar until soft peaks form.
- Slowly fold the egg white and yolk together using a spoon.
- In a separate bowl, beat the cream with the vanilla and almond extracts and the remaining 1 teaspoon of sugar until stiff peaks form. Add the rum and stir gently.
- Slowly fold the cream into the egg mixture.
- Serve immediately over ice, if you like, in a punch or martini glass .
- Garnish with grated nutmeg and cinnamon .
Nutrition Facts : Calories 315 kcal, Carbohydrate 11 g, Cholesterol 220 mg, Fiber 0 g, Protein 7 g, SaturatedFat 9 g, Sodium 80 mg, Sugar 10 g, Fat 16 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g
EGGNOG (SPIKED WITH RUM)
I was really never a fan of eggnog... until a friend gave me this proven recipe. It's simply the best! It's rich and creamy, just like melted vanilla ice cream. This makes almost a gallon and packs a punch... so drink responsibly.
Provided by Donna Fair
Categories Drinks Recipes Eggnog Recipes
Time 8h15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
- Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.
Nutrition Facts : Calories 444.7 calories, Carbohydrate 41.3 g, Cholesterol 202.5 mg, Fat 21.7 g, Protein 7.1 g, SaturatedFat 12.4 g, Sodium 88.8 mg, Sugar 37.9 g
RUM AND EGGNOG KUGELHOPF
I always look forward to making this special treat at Christmas. It's become a family tradition.
Provided by apurpleocean
Categories Bread Quick Bread Recipes
Time 13h
Yield 12
Number Of Ingredients 12
Steps:
- Soak currants in rum overnight.
- In a saucepan, heat the eggnog to a boil. Pour it into a large bowl and add 1 1/2 cups of bread flour. Mix until smooth and let the mixture cool to 110 degrees F (43 degrees C) or just warm to the touch. Add the instant yeast and mix until blended. Cover the bowl with plastic wrap and allow to rise until doubled, 20 to 30 minutes.
- In the bowl of an electric mixer, beat the sugar and butter together until smooth. Beat in the eggs one at a time. Stir in the salt and cinnamon. Pour the egg mixture into the dough and mix until smooth. Gradually add the remaining 2 cups of bread flour and mix for 3 minutes. The dough will be very sticky. Stir in the currants, cover the bowl with plastic wrap, and allow it to rest for 20 minutes.
- Lightly grease a kugelhopf mold or Bundt pan. Sprinkle the bottom of the pan with sliced almonds. Carefully add the dough mixture and cover with plastic wrap. Let the dough rise until doubled, 1 to 1 1/2 hours.
- Preheat an oven to 375 degrees F (190 degrees C).
- Bake the kugelhopf in the preheated oven until the loaf is deep golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Invert the loaf onto a wire rack to cool. Dust with powdered sugar before serving.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 22.2 g, Cholesterol 94.1 mg, Fat 19.1 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 11.1 g, Sodium 234.1 mg, Sugar 19.5 g
RUM EGGNOG SAUCE
Make and share this Rum Eggnog Sauce recipe from Food.com.
Provided by Dannygirl
Categories Christmas
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
- Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
- Cover and let cool slightly; refrigerate until cold.
- In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
- Fold into eggnog mixture until smooth.
- Refrigerate sauce until ready to serve.
Nutrition Facts : Calories 127.4, Fat 9.1, SaturatedFat 5.5, Cholesterol 48.5, Sodium 31.5, Carbohydrate 7.8, Sugar 4, Protein 2.1
RUM-KISSED EGGNOG
While it wouldn't be the holidays without eggnog for us, we really wanted to come up with a cooked eggnog that wasn't too heavy to enjoy. Cooking both the yolks and the whites removes any raw egg danger, leaving you with a perfect-for-parties drink that can be scaled up or down as you need.
Provided by Food Network Kitchen
Categories beverage
Time 40m
Number Of Ingredients 11
Steps:
- Put 2 cups milk, both citrus zests, vanilla bean, and beans in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and 1/2 cup sugar in a bowl until lightened in color.
- Gradually whisk the hot milk into the eggs. 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. Remove the vanilla bean pod and zest strips; discard. Transfer custard to a large bowl; cool to room temperature. To speed this up, set the bowl in a larger bowl of ice.
- Put about 1 inch 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 soft peaks, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, if using, cover, and refrigerate until ready to serve.
- Transfer the eggnog to a punch bowl or pitcher. Pour into small cups and top with freshly grated nutmeg and citrus zest.
HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE
I wanted to start a new tradition with my family. I love mincemeat, and this cake is a way to share that enjoyment with my friends and family. Since I was a working mother, I also wanted to create a dessert that was convenient. I am now asked for the recipe every time I make it.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
- Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
- Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
- Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
- Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.
HOLIDAY RUM EGGNOG BREAD
Make and share this Holiday Rum Eggnog Bread recipe from Food.com.
Provided by OceanIvy
Categories Breads
Time 1h
Yield 1-3 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease only the bottom of a 9x5 loaf pan (or three 5 3/4 x 3 1/4 inch loaf pans). In a large bow beat the eggs.
- Blend in sugar, eggnog, butter, rum extract and vanilla extract.
- Combine the flour, baking powder, walnuts, salt and nutmeg, stirring to combine.
- Mix into the eggnog mixture; stir just enough to moisten the dry ingredients.
- Pour the batter into pan(s).
- If baking bread in large pan, bake 40-60 minutes, or until a tester in the center comes out clean.
- If baking the breads in the smaller pans, bake 35-40 minutes.
- Cool 10 minutes, then remove from pan.
- Cool breads completely, then wrap tightly. Keep in the refrigerator.
EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE
Categories Milk/Cream Rum Ice Cream Machine Dairy Egg Dessert Freeze/Chill Christmas New Year's Eve Frozen Dessert Winter Christmas Eve Party Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For ice cream:
- Combine whipping cream and milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan and stir constantly over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into large bowl. Mix in rum and nutmeg. Refrigerate until cold.
- Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Can be made 4 days ahead. Keep frozen.)
- For sauce:
- Melt butter in heavy medium saucepan over medium heat. Add brown sugar, cream and corn syrup and stir until sugar dissolves. Boil 1 minute. Remove from heat. Mix in rum. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate. Rewarm before using.)
- Scoop ice cream into bowls. Spoon warm sauce over and serve.
EGGNOG SAUCE
Use this dessert to dress up bread pudding, pound cake, ice cream or fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.
Nutrition Facts :
EGGNOG ICE CREAM WITH HOT BUTTERED RUM SAUCE
Why save your ice cream maker for summer? Serve Christmasy scoops featuring the flavor of eggnog and drizzle them with a delectable buttered rum sauce straight from the stovetop. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1-1/2 quarts (1 cup sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk egg yolks and sugar; set aside. In a large heavy saucepan, combine the cream and milk. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean., Heat cream mixture until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg mixture. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture is thickened and coats the back of a spoon., Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in rum and nutmeg. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Discard vanilla bean. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving., For sauce, in a small saucepan, melt butter over medium heat. Stir in brown sugar, cream and corn syrup; cook and stir until sugar is dissolved. Remove from the heat; stir in rum. Serve with ice cream.
Nutrition Facts :
EGGNOG BREAD WITH RUM SAUCE RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 13
Steps:
- Eggnog Bread: Preheat oven to 350 degrees. Cream together butter, sugar and brown sugar in a medium/large bowl until smooth. Add in eggs one at a time. Stir in eggnog and vanilla. In a separate bowl whisk together flour, baking powder, salt, cinnamon, and allspice. Add dry ingredients to the wet ingredients 1/2 cup at a time, until it's all combined. Spray 4- 5″x3″ mini loaf pans or two larger loaf pans with non stick cooking spray. Divide batter evenly among pans and bake for 30-40 minutes or until toothpick comes out clean when tested from the center. Let cool on wire rack before removing from pan. Rum Sauce:Heat the butter, sugar and rum in a small saucepan over a low heat, stirring, until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes. Remove the sauce from the heat.
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