Christmas Eggnog Recipes
CHRISTMAS CREAMY EGGNOG
This rich and creamy drink was especially designed for cold Christmas nights.
Provided by sal
Categories Drinks Recipes Eggnog Recipes
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.
Nutrition Facts : Calories 225.5 calories, Carbohydrate 28.2 g, Cholesterol 27.1 mg, Fat 6.8 g, Fiber 0 g, Protein 9.5 g, SaturatedFat 4.3 g, Sodium 125.8 mg, Sugar 28.2 g
CHRISTMAS EGGNOG BREAD
This came from a friend. I made this as written and it turns out beautifully every time. I always include a loaf of this bread in my Christmas crates that we make up for my family. I have included 3 variations I came up with. We love this bread toasted. Yes...toasted. What can possibly be wrong about toasted cake? Try it...you just might like it. Try it for breakfast instead of regular toast. This makes a large loaf and freezes beautifully.
Provided by luvcookn
Categories Quick Breads
Time 1h15m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat sugar and egg in mixing bowl.
- Beat in melted butter.
- Add eggnog and extract. Mix.
- Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
- Stir until moistened.
- Mix in nuts and fruit.
- Turn into greased 9x9x3 loaf pan.
- Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
- Let stand for 20 minutes.
- Turn out onto rack to cool.
- Variations: Use measurements above.
- Pecan and Dried Cranberries.
- Pineapple and Coconut (drain pineapple).
- Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).
Nutrition Facts : Calories 369.1, Fat 13.6, SaturatedFat 5.3, Cholesterol 55.8, Sodium 406.8, Carbohydrate 56, Fiber 1.8, Sugar 24.2, Protein 6.7
CHRISTMAS EGGNOG
Steps:
- Beat the egg whites until stiff, gradually adding in 3/4 cup sugar. Set aside. Beat the egg yolks until they are thick and pale and add the other 3/4 cup sugar and stir in rye whiskey. Blend well. Fold the egg white mixture into the yolk mixture and add the brandy and the rum. Beat the mixture well. To serve, fold the lightly whipped heavy cream into the eggnog. (If a thinner mixture is desired, add the heavy cream unwhipped.) Sprinkle the top of the eggnog with the nutmeg to taste.
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