Creamy Holiday Eggnog Recipes

Steps:

• 1. Beat egg yolks until thick and lemon-colored; gradually add 3/4 cup sugar, vanilla and 1/4 tsp nutmeg, beating well at medium speed of an electric mixer. Cover & chill for 8 hours.
• 2. Place chilled mixture in a punch bowl. Gradually stir in cream & milk. Beat egg whites (at room temperature) in a large mixing bowl until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff. Fold whites into chilled mixture. Sprinkle with nutmeg.
• 3. Feel free to add cinnamon sticks or candy canes into your glass of eggnog for added flavor. You can also top with whip cream.

Steps:

• Heat the milk in a saucepan over medium heat (Do not boil).
• In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture.
• Add egg mixture to remaining hot milk; stirring constantly.
• Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
• Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
• Remove pan from heat; let cool.
• Cover and chill (up to two days).
• When ready to serve, beat whipping cream at medium speed until soft peaks form.
• Fold the whipped cream into the egg mixture.
• Sprinkle with additional nutmeg before serving.

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.