CLASSIC EGGNOG
Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
AMAZINGLY GOOD EGGNOG
It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!
Provided by NATALIESMOM
Categories Drinks Recipes Eggnog Recipes
Time 1h28m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g
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.
SOUTHERN EGGNOG
Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation.
Provided by Lennie
Categories Punch Beverage
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
- Add slighly beaten egg yolks and blend well.
- Then add remaining milk; mix well.
- Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
- Cool.
- Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
- Add vanilla and brandy; then chill several hours.
- Just before serving, whip the cream.
- Spoon onto eggnog and sprinkle with nutmeg.
HOMEMADE EGGNOG
Once, I asked my mother how to make eggnog, and she showed me this recipe. After just one taste, folks will know this homemade holiday treat came from the kitchen, not from the store. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 45m
Yield 12 servings (3 quarts).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 411 calories, Fat 25g fat (14g saturated fat), Cholesterol 247mg cholesterol, Sodium 251mg sodium, Carbohydrate 35g carbohydrate (35g sugars, Fiber 0 fiber), Protein 13g protein.
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HOMEMADE EGGNOG RECIPE - SOUTHERN LIVING
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4/5 (1)Total Time 9 hrs 25 mins
- Heat milk in a Dutch oven over medium until just hot (do not boil), about 4 minutes. Remove from heat.
- Beat eggs and salt with a stand mixer fitted with whisk attachment on medium-high speed until thick and pale, about 4 minutes. Gradually add sugar, and beat well, about 1 minute. Gradually stir about one-fourth of hot milk into egg mixture; gradually add egg mixture to remaining hot milk in Dutch oven, stirring constantly.
- Reduce heat to medium-low, and cook, stirring constantly, until milk mixture thickens and an instant-read thermometer registers 160°F, 15 to 20 minutes. Stir in bourbon, vanilla, and nutmeg. Remove from heat, and cool 1 hour. Cover and chill at least 8 hours or up to 24 hours. Gradually stir in cream. Sprinkle individual servings with additional nutmeg.
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4/5 (3)Author Sheri CastleCuisine AmericanCategory Cocktail
- Beat the egg yolks until thick and pale yellow in a medium-size bowl with a mixer set to high speed. Gradually add ⅓ cup sugar and continue beating until the sugar dissolves.
- Stir together the milk, 1 cup cream, and ½ teaspoon nutmeg in a small saucepan. Bring just to a simmer over medium heat. Whisking constantly, add the warm milk mixture to egg yolk mixture in a slow, steady stream. Pour into the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula until the mixture thickens slightly and reaches 160°F. Pour into a bowl. Stir in the liquor, if using. Cover and refrigerate until chilled.
- Just before serving, beat the egg whites to soft peaks in a medium-size bowl with a mixer set to high speed. Add the remaining 1 tablespoon sugar and beat to firm peaks. Fold into the chilled base mixture.
- Beat the remaining 1 cup cream to stiff peaks, and then fold into eggnog. (Alternatively, fold half the whipped cream into the chilled base and spoon the rest on top as garnish.)
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