Hot Apple Eggnog Recipes

Steps:

• Beat the eggs with the half-and-half and milk in a large saucepan.
• Add the sugar, cinnamon, and salt.
• Cook over medium heat for 10 minutes, or until the mixture is hot and thick, stirring constantly.
• Remove from the heat and add the apple brandy.
• Pour or ladle into mugs or cups and dust with cinnamon and serve warm.

Steps:

• Heat milk just until small bubbles form without boiling. Beat egg yolks with sugar until light and fluffy. Add salt and hot milk and mix well. Place over low heat or hot water and cook, while stirring, until mixture thickens (excess heat and long cooking will cause it to curdle).
• Beat egg whites until stiff, gradually adding the 1/4 cup sugar. Fold whites into hot milk mixture. Stir in bourbon or rum. Serve hot with a dash of nutmeg.

Steps:

• In a saucepan combine eggs, milk, half and half, sugar, cinnamon and salt.
• Stir over medium heat until slightly thickened.
• Remove from heat, whisk in brandy.
• Ladle into mugs and sprinkle with nutmeg.

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.