Simple Eggnog Food

HOMEMADE EGGNOG

Steps:

• In a heavy saucepan, whisk together eggs, sugar and salt. Gradually add 4 cups milk; cook and stir over low heat until a thermometer reads 160°-170°, 30-35 minutes. Do not allow to boil. Immediately transfer to a large bowl., Stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours. , To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving.

EGGNOG

Steps:

• In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.
• Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired.

EGGNOG FROM SCRATCH

Steps:

• Beat yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3-4 hours.
• Fold in whip cream before serving. Garnish with freshly ground nutmeg.

NONALCOHOLIC EGGNOG

Steps:

• Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
• Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
• Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
• Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
• When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.

CLASSIC EGGNOG

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.

EGGNOG

Steps:

• In a large bowl, beat the egg yolks with 3 tablespoons of the sugar until fluffy.
• Stir in the milk, heavy cream and your spirit of choice.
• In a separate bowl, beat the egg whites with the remaining 1 tablespoon of sugar until soft peaks form.
• Fold the egg whites into the yolk mixture.
• Divide between four rocks glasses or punch or tea cups.
• Garnish each with freshly grated nutmeg.

EGGNOG

Steps:

• Bring milk just to a boil in a 2-quart heavy saucepan. Whisk together eggs and sugar in a large bowl, then add hot milk in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until mixture registers 170°F on thermometer, 6 to 7 minutes.
• Pour custard through a fine-mesh sieve into cleaned large bowl and stir in cream, bourbon, brandy, and vanilla. Cool completely, uncovered, then chill, covered, until cold, at least 3 hours and up to 24.

TRADITIONAL EGGNOG

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

EGGNOG

Steps:

• Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
• Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
• Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.

TRADITIONAL EGGNOG

Steps:

• You will need 3 medium to large bowls.
• In the first bowl beat egg whites until they start to thicken.
• Add 1 cup sugar, beat until thick.
• In the second bowl: Beat egg yolks and salt until thick.
• Combine beaten egg whites with yolks and beat until mixed and thick.
• In a third large bowl beat cream until it starts to thicken.
• Add 2 tbsp sugar & vanilla to the beaten cream.
• Add milk, rum & whiskey beating continually (for non alcoholic eggnog omit the alcohol and add artificial rum flavoring doing it a tsp at a time until you achieve the desired taste).
• Combine all the ingredients, and chill.
• Serve with a garnish of a sprinkle of nutmeg on top of each glass.

5 MINUTE BLENDER EGGNOG

Steps:

• Add whole eggs to blender and blend on MED speed (or LOW if you only have a HIGH and LOW setting option) for 30 seconds.
• Add sugar and blend another 20 seconds.
• Add nutmeg, cinnamon, cognac, bourbon, milk and heavy cream and blend until combined, about 10-15 seconds.
• Transfer to an airtight container and refrigerate for a day or so to allow flavors to combine and mellow.

HOMEMADE EGGNOG (SUPER EASY!)

Steps:

• Add the eggs and maple syrup to a high-powered blender and blend for exactly 4 minutes on high speed. Make sure to use a timer.
• Add the milk, heavy cream, brandy, bourbon, and nutmeg. Blend for an additional 10 seconds just to combine.
• Pour the eggnog into an airtight container and refrigerate until it's chilled.
• When ready to serve, give the eggnog a stir before pouring. Then garnish with cinnamon sticks or a sprinkle of cinnamon on top.

EASY BLENDER EGGNOG

Steps:

• In a medium saucepan, bring the heavy cream, sugar, and nutmeg just to a simmer.
• In a blender, blend the eggs on low speed for 1 minute. With the motor running, gradually add the hot cream mixture. Blend until frothy, about 30 seconds more. Add the brandy and blend to combine. Serve warm.

HOMEMADE EGGNOG RECIPE

Steps:

• Add egg yolks and sugar to a large mixer bowl and whip on medium speed until creamy, pale and smooth, about 6-8 minutes. Set aside.
• 2. In a medium to large saucepan, heat milk, cream, nutmeg, cloves and salt over medium heat until it begins to simmer, stirring regularly.
• 3. When the milk mixture begins to simmer, add a small amount to the egg yolks, whisking quickly constantly to temper the eggs and keep them from scrambling. Add small amounts of additional milk/cream at a time, whisking to combine, until all has been incorporated.
• 4. Add the milk and egg mixture back to the saucepan and continue heating until it reaches 160-170 degrees.
• 5. Remove from heat, then add the vanilla extract and remove the cloves.
• 6. Pour into a container and refrigerate until cold. Eggnog is best is used within 2-3 days.

HOMEMADE EGGNOG

Steps:

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer.
• Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
• Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
• Remove from heat and stir in the vanilla, and alcohol*, if using.
• Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
• Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
• Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
• Store homemade eggnog in the fridge for up to one week.

EGGNOG

Steps:

• Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
• In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
• Slow whisk the hot milk mixture into the egg yolks, a little at a time.
• Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
• Strain into a large pitcher, cover and let cool for about an hour.
• Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
• Refrigerate overnight before serving.

EASY NO-COOK EGGNOG

Steps:

• 1. Place all ingredients in blender container; cover. Blend 1 minute or until well mixed.
• 2. Serve immediately or refrigerate until ready to serve.

SIMPLE EGGNOG

Steps:

• Separate eggs-yolks in one bowl, whites in another beat egg yolks add sugar and beat until smooth add milk in a separate bowl beat egg whites fold into yolk mixture beat whipping cream Fold into eggnog.

EGGNOG

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.

HOMEMADE EGGNOG RECIPE

Steps:

• To start making this lovely winter or Christmas cocktail, place the milk and cinnamon stick in a saucepan and heat until almost boiling. Cool for 5 mins then remove the cinnamon stick.
• Place the eggs and sugar in a bowl and, using an electric whisk, beat together until pale and thick. Gradually whisk in the hot milk. Return to the pan and heat gently, stirring all the time until just thickened. Cool for 15 mins.
• Place the cream in a bowl and whip until holding soft peaks. Gently fold the cream into the egg mixture. Divide between four glasses, sprinkle with nutmeg and serve immediately or chill in the fridge for 2 hrs before serving.

EASIEST EGGNOG

Steps:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.