Eggnog Blend Recipes
AMAZINGLY GOOD EGGNOG
It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!
Provided by NATALIESMOM
Categories Drinks Recipes Eggnog Recipes
Time 1h28m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g
EGGNOG BLEND
This homemade eggnog, spiked with rum and Scotch, will fill you with glee. Perfect for the holiday season!
Provided by sal
Categories Drinks Recipes Eggnog Recipes
Time 8h10m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over low heat, stir together the half-and-half and sugar. Whisk in egg yolks and cook until light custard forms; do not boil. Remove from heat and cool, then place in refrigerator and chill overnight.
- Into the chilled mixture, stir in vanilla, cream, dark rum, scotch, and vanilla ice cream. Serve cold.
Nutrition Facts : Calories 608 calories, Carbohydrate 39.7 g, Cholesterol 140.8 mg, Fat 39.6 g, Fiber 0.2 g, Protein 6 g, SaturatedFat 24.6 g, Sodium 98.9 mg, Sugar 32.3 g
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.
VITAMIX® EGGNOG
This recipe for blender-eggnog has been customized for people who own powerful, high-performance blenders (such as a Vitamix® or Blendtec®). These blenders friction-boil liquids; thus the result is cooked, non-alcoholic eggnog made in a jiffy!
Provided by Sam Nemati
Categories Drinks Recipes Eggnog Recipes
Time 4h12m
Yield 5
Number Of Ingredients 5
Steps:
- Whip eggs, sugar, and rum in high-powered blender on High until a thick custard forms, about 4 minutes.
- Pour milk and add nutmeg to the custard; blend on Medium until well-mixed, about 2 minutes. Increase the speed to High for 1 minute.
- Chill for 4 hours before serving.
Nutrition Facts : Calories 293 calories, Carbohydrate 30.3 g, Cholesterol 164.4 mg, Fat 8.5 g, Fiber 0.4 g, Protein 11.6 g, SaturatedFat 4.2 g, Sodium 136.5 mg, Sugar 29.9 g
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