Cooked Butterscotch Scotch Eggnog Recipes

Steps:

• In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)
• In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.
• When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.

Steps:

• Heat the milk to a slow boil in a medium saucepan over medium-low heat. While waiting for the milk to heat, in a large bowl, whisk the yolks and brown sugar until thick. When milk has reached a low boil, turn off the heat, and whisking constantly, slowly pour the milk into the yolks mixture until fully incorporated. Whisk in the salt.
• Return the mixture to the pot and turn up the heat to medium. Cook, stirring constantly, with a spatula or wooden spoon, scraping the bottom and sides of the pot, until the mixture is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Strain through a fine-mesh sieve into a large bowl and allow to cool. Chill eggnog for at least an hour and up to 2 days.
• Just before serving, whip the cream until soft peaks form and fold it into the custard. Add the whiskey, brandy and vanilla. Garnish with nutmeg and serve.

Steps:

• 1. Pour the schnapps into a cocktail glass. Add eggnog, sprinkle with nutmeg, and serve.

Steps:

• Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
• Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.

Steps:

• 1. In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 2. In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form. 3. When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately. Yield: 12 servings.

Steps:

• 1. In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.) 2. In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form. 3. When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and eggnog. Combine the flour, baking powder, salt and nutmeg; gradually add to creamed mixture and mix well. Divide dough in half., On a lightly floured surface, roll out 1 portion at a time to 1/4-in. thickness. Cut with a floured 3-1/2-in. star cutter. Cut out centers with a 1-1/2-in. star cutter. Line baking sheets with foil; grease foil., Place large star cutouts on prepared baking sheets. Sprinkle 1 teaspoon candy in open center of each. Repeat with remaining dough, rerolling small cutouts if desired. , Bake at 375° for 6-8 minutes or until edges are golden brown. Cool on baking sheets for 5 minutes. Carefully slide foil and cookies from baking sheets onto wire racks to cool., If icing is desired, beat confectioners' sugar, rum extract and enough eggnog to reach drizzling consistency. Drizzle over cooled cookies; sprinkle with colored sugar. Let stand until hardened.

Steps:

• Separate eggs at room temperature by placing yolk in one bowl and egg whites in another; be careful, one speck of yolk in the white can ruin the whole recipe. Beat yolks until creamed with about half of the sugar. Add remaining sugar. Continue to beat until it looks like the color of butter (about 10 min) Chill in refrigerator. Beat cream until it forms stiff peaks, and refrigerate.Beat Egg Whites until it forms stiff peaks.
• Nog Assembly:.
• About 30 minutes before serving, add in the following order:.
• Add milk to chilled yolk mixture. Add vanilla extract and butterscotch schnapps and stir.
• Gently fold the egg white mixture into the yolk mixture.
• Gently fold the fluffy cream into the mixture.
• Serve in a punch bowl with a sprinkle of fresh grated nutmeg (or ground nutmeg).
• If your quest would like a stronger nog, can individually add a splash of Brandy, Jack Daniels or your favorite whiskey. (My sister and brother-in-law do. Say it's "real good".