IRISH EGGNOG
Provided by Sandra Lee
Time 5m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Whisk 1 egg, 1 ounce Irish cream liqueur and 1/4 ounce Irish whiskey in a bowl until smooth. Bring 2 cups whole milk to a boil in a saucepan (do not use a slow cooker-it will overcook the eggs). Pour over the egg mixture, stirring to mix well. Pour into mugs. Sprinkle with nutmeg and garnish with cinnamon sticks.
- If you don't have a slow cooker, keep these drinks warm in a saucepan on the stovetop over low heat.
EGGNOG CUSTARD CUPS
Steps:
- Preheat the oven to 325 degrees F. Place the ramekins into a high-sided baking dish.
- Heat the milk in a small pot over medium heat until warm but not hot.
- Whisk together the eggs, yolks, salt, half the pumpkin pie spice, vanilla, and sugar. Slowly whisk the warm milk into the egg mixture. Pour the liquid into the ramekins and sprinkle the remaining pumpkin pie spice on top.
- Place in the oven and pour hot tap water into the baking dish to about half way up the sides of the cups. Bake until the custard is set around the edges and just jiggles slightly in the middle, 35 to 40 minutes. Remove from the oven and let cool in the water bath. Refrigerate until chilled before serving, about 2 hours.
WHITE CHOCOLATE EGGNOG
Steps:
- In a punch bowl, combine the egg nog, rum, and white chocolate liqueur. When you are ready to serve, whisk the egg nog to make it frothy and pour the mixture into cups. Place 1 heaping tablespoon of the whipped topping into each cup. Garnish each with the grated white chocolate and a sprinkling of pumpkin pie spice.
EGGNOG
Provided by Ree Drummond : Food Network
Categories beverage
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
- Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
- Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
- For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
- For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.
EGGNOG ALA SANDRA LEE
I'm not usually a fan of Sandra Lee's recipes, but this egg nog is so easy and soooo good! We really enjoy egg nog on Christmas Eve, but honestly, who has the time and energy to do one more thing? My daughter-in-law passed this on to me and I'd like to pass it on to you! It's very good!
Provided by Yia Yia
Categories Beverages
Time 5m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Add brandy or rum (I used brandy) and liqueur to ready-made egg nog to taste. I used about 1 cup of brandy and about 1 1/2 cups liqueur to 1 quart of egg nog. Grate nutmeg over each cup or glass.
Nutrition Facts : Calories 137.2, Fat 7.6, SaturatedFat 4.5, Cholesterol 59.9, Sodium 54.9, Carbohydrate 13.8, Sugar 8.5, Protein 3.9
EGGNOG
From the Great Big Food Show
Provided by Alton Brown
Categories beverage
Time 15m
Yield 6 cups
Number Of Ingredients 8
Steps:
- In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, 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. Gently fold the egg whites into the mixture. Chill and serve.
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