CLASSIC EGGNOG
Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
- Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
- Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.
BEST BOOZY EGGNOG
A great eggnog for those that like it spiked!
Provided by Mary Liesenberg
Categories Drinks Recipes Eggnog Recipes
Time 15m
Yield 18
Number Of Ingredients 11
Steps:
- Beat egg yolks in a large bowl with an electric mixer until smooth. Beat in sugar until dissolved. Mix in bourbon, milk, heavy cream, and cognac. Add peach brandy, apricot brandy, and light rum; mix well.
- Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Fold into the egg yolk mixture. Fold in dark rum. Sprinkle nutmeg on top and chill until serving.
Nutrition Facts : Calories 678.8 calories, Carbohydrate 21 g, Cholesterol 200.8 mg, Fat 24 g, Protein 7.1 g, SaturatedFat 13.9 g, Sodium 90.4 mg, Sugar 19.5 g
BOOZY RICH EGGNOG FROM A COOKED BASE
Make and share this Boozy Rich Eggnog from a Cooked Base recipe from Food.com.
Provided by Iowahorse
Categories Punch Beverage
Time P3DT15m
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has been split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).
- Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
- Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute.
- Whisk in the hot vanilla milk.
- Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula.
- In time, foam will subside.
- The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
- Immediately pour through strainer, stirring to cool.
- When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too).
- Store eggnog base in refrigerator overnight or up to three days, to ripen.
- TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.
- Beat egg whites with 3 tablespoons sugar to stiff peaks; fold into eggnog mixture.
- Beat cream to stiff peaks and fold it in, too.
- Let some lumps of the cream and egg whites float on surface.
- Sprinkle with nutmeg.
- Serve immediately, using a ladle.
Nutrition Facts : Calories 309.3, Fat 15.5, SaturatedFat 9.2, Cholesterol 139.6, Sodium 53.8, Carbohydrate 20.8, Sugar 17.7, Protein 4.5
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