Who Sells Eggnog Milkshakes Food
BRANDY ALEXANDER MILKSHAKES
Wisconsinites drink a lot of brandy: Every year, half of the cases Korbel sells in the US go just to the Badger State. German immigrants brought it with them to the state in the 19th century, and while theories vary on why Wisconsin has become brandy central, everyone agrees that people here know how to drink it. The Del-Bar in Wisconsin Dells serves a Brandy Alexander in the form of a milkshake. It's a Wisconsin drink through and through: The blender was invented here in 1922. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 5m
Yield 1 Brandy Alexander Milkshake
Number Of Ingredients 0
Steps:
- Blend 1 ounce each of brandy and dark crème de cacao with a few scoops of vanilla ice cream, then top with whipped cream and nutmeg.
EGG NOG MILKSHAKE
Steps:
- Combine the vanilla ice cream, egg nog and 3 crumbled cookies in a blender. Blend until thick and smooth. Pour into 2 chilled glasses. Top with the fresh whipped cream and the remaining crumbled cookies.
EGGNOG
This is the real deal, a custard based eggnog that is absolutely better than any storebought or pudding or icecream based eggnog. The egg yolks are cooked and there are no egg whites, so there are no worries about raw eggs. (I have removed the optional directions for including the egg whites, because we like it better without them.) Prep time doesn't include the overnight refrigeration.
Provided by puppitypup
Categories Beverages
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 357.2, Fat 22.5, SaturatedFat 12.9, Cholesterol 230.2, Sodium 79.6, Carbohydrate 32.5, Fiber 0.1, Sugar 25.3, Protein 7.3
EGGNOG MILKSHAKE
Make and share this Eggnog Milkshake recipe from Food.com.
Provided by Annie H
Categories Shakes
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Scoop ice cream into a tall glass.
- Pour eggnog over the top.
- Grate nutmeg into the glass.
- Stir with a spoon until it's all mixed up. It'll be pretty thick, but I like my milkshakes spoonable.
- If you prefer something you can drink out of a straw, add more eggnog, 1/4 of a cup at a time.
EGGNOG SHAKES
Although made with fat-free ingredients, the easy-to-fix eggnog shake recipe retains the thick creamy consistency of the classic Christmas beverage. I love serving this milkshake! -Dale Hartman, Coventry, Rhode Island
Provided by Taste of Home
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 6
Steps:
- In a blender, combine the first 5 ingredients; cover and process until smooth. Pour into chilled glasses; if desired, top with additional whipped topping, nutmeg and cherries.
Nutrition Facts : Calories 220 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 124mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 6g protein.
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