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.
ROASTED CHESTNUTS
These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.
Provided by Angel
Categories Appetizers and Snacks Nuts and Seeds
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
- Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
- Allow to cool and peel off the shell.
- Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g
TRADITIONAL EGGNOG
A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!
Provided by phalanx0
Categories Drinks Recipes Eggnog Recipes
Time 2h10m
Yield 18
Number Of Ingredients 8
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.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g
MARTHA STEWART'S EGGNOG
This eggnog's rich, cloud like texture is produced by separating the eggs and beating the whites before adding them to the milk mixture. The eggnog base can be made one day in advance; just beat in the stiff egg whites and whipped cream just before serving.
Provided by Janice H.
Categories Beverages
Time 30m
Yield 26 serving(s)
Number Of Ingredients 8
Steps:
- In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining 1/2 quart heavy cream until stiff, and fold into mixture, Sprinkle with nutmeg.
- Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Nutrition Facts : Calories 375.6, Fat 23.7, SaturatedFat 14.1, Cholesterol 164.8, Sodium 70.2, Carbohydrate 15, Sugar 13.6, Protein 5.2
CHESTNUT EGGNOG
This eggnog recipe gets a Holiday twist with chestnuts. Spice this up any you like with your favorite seasonings -
Provided by Chef mariajane
Categories Beverages
Time 10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- With a blender, immersion blender or hand mixer, beat eggs until frothy.
- Combine remaining ingredients together in a heavy bottom saucpan over medium-low heat. Stir occasionally until steaming hot.
- Whisk one cup of the hot milk mixture into the beaten eggs.
- Beat milk/egg mixture into remaining hto milk. Cook, whisking continously for 5 minutes, ensuring the milk is steaming hot (at least160F) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within three days.
- Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.
Nutrition Facts : Calories 305.8, Fat 13.2, SaturatedFat 7.5, Cholesterol 147, Sodium 183.1, Carbohydrate 33.9, Sugar 25.4, Protein 12.8
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