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
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon 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.
- Whisk the egg whites into the mixture. Chill and serve.
- Cook's Note: For cooked eggnog, follow procedure below.
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
MY GRANDPA'S OLD FASHIONED EGG NOG
My grandpa made this, then my mom took over when he passed, and now I carry the torch. I have had many people tell me they don't like egg nog....until they taste grandpa's. I have had to double and triple the recipe each year so that I could have left overs lol; enjoy!
Provided by Genevieve Caruso
Categories Cocktails
Time 35m
Number Of Ingredients 7
Steps:
- 1. Beat the egg yolks and sugar together until thick. Slowly stir in the brandy, rum, milk and cream. Refrigerate until thoroughly chilled and pour into a punch bowl. Beat the egg whites until stiff and fold gently into the eggnog. Grate a little nutmeg on top and serve in 4-ounce punch glasses
GREAT GRANDAD'S EGGNOG
Creamy and downright delicious! Naturally, adjust alcohol amounts to suit...but we loved this wonderfully classic recipe as-is.
Provided by Susan Seybert
Categories Punches
Time 15m
Number Of Ingredients 7
Steps:
- 1. Separate the eggs. Put the whites in a small mixing bowl and whip until stiff peaks form. Add 1/4 cup sugar to the whites and gently fold to combine.
- 2. Add the remaining 1/2 cup sugar and beat into the yolks until light.
- 3. Mix the whites with the yolk mixture in a punch bowl. Stir in the cream and milk. Add the whiskey and rum. Stir thoroughly.
- 4. Serve cold with grated nutmeg.
GRANDMA'S EGG NOODLES
-Mary Stout, Topeka, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour and salt. Make a well in the center. In another bowl, beat the egg yolks, egg, water and oil; pour into well. Stir to form a stiff dough., Turn dough onto a well-floured surface; knead 8-10 times. Divide into thirds. Roll each portion to 1/8-in. thickness. Cut noodles into 1/4-in. strips; cut the strips into 2-in. lengths. Cook immediately in boiling broth for 5-7 minutes or until tender; drain.
Nutrition Facts : Calories 245 calories, Fat 6g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 287mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
GRANDFATHER KELLY'S EGGNOG
Make and share this Grandfather Kelly's Eggnog recipe from Food.com.
Provided by DJM70
Categories Beverages
Time P1D
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat the egg whites until soft peaks form. Add 6 tablespoons of the sugar, one spoon at a time, beating until stiff, but not dry. Transfer to a gallon container or punch bowl. Beat the egg yolks and ¾ cup sugar in a large bowl until pale yellow and a slowly dissolving ribbon forms when the beater is lifted. Fold gently into the egg whites. Beat the whipping cream until soft peaks form. Add to the egg mixture and fold together gently. Gently stir in the milk, then gently stir in the bourbon and rum. Cover and refrigerate overnight. Just before serving, gently fold together to recombine. Top with freshly grated nutmeg.
- From Bon Appetit magazine.
Nutrition Facts : Calories 270.4, Fat 13.8, SaturatedFat 8, Cholesterol 113.6, Sodium 51.4, Carbohydrate 11.8, Sugar 11, Protein 3.9
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