CREAMY COOKED EGGNOG
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
Provided by Susie in Texas
Categories Beverages
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a saucepan or stock pot large enough to hold 2 quarts.
- In saucepan, beat together the eggs and sugar until smooth.
- Stir in 2 cups milk.
- Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
- Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
- Remove from heat.
- Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
- Add vanilla, cinnamon and nutmeg and combine until incorporated.
- At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
- I use a total of 3/4 cup sugar because we like it sweet.
- You may also add more nutmeg at this point if you like a strong nutmeg flavor.
- Pour into a pitcher or container.
- Cover and refrigerate until thoroughly chilled- several hours or overnight.
- Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
- Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
- This recipe makes 6 cups Egg Nog.
Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6
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.
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
OVERNIGHT EGGNOG
For best flavor, make the night before and let the eggnog set overnight to let it cool down and thicken.
Provided by Anna Stadlman
Categories Eggnog
Time 8h25m
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
- Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
- Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
- Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
- Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.
Nutrition Facts : Calories 400.3 calories, Carbohydrate 17.7 g, Cholesterol 401 mg, Fat 32.9 g, Fiber 0.7 g, Protein 9.2 g, SaturatedFat 18.5 g, Sodium 84.4 mg, Sugar 14.4 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.
COOKED EGGNOG
This is a rich and creamy eggnog that is an alternative to traditional eggnog, because the eggs are cooked. When served chilled and topped with a dollop of whipped cream and a sprinkling of nutmeg and cinnamon, it is a sure bet that it will be a hit at your next Christmas party.
Provided by Kathryn Howl
Categories Drinks Recipes
Time 2h30m
Yield 12
Number Of Ingredients 5
Steps:
- Place the eggs and sugar into a pan, and whisk until light colored and frothy. Whisk in 2 cups of milk until thoroughly blended. Place the pan over medium heat, continuing to stir until the mixture thickens, and coats the back of a wooden spoon, about 5 minutes. Remove from the heat, and allow to stand 5 minutes.
- Stir in the remaining 6 cups of milk, vanilla extract, and nutmeg. Refrigerate at least 2 hours to cool thoroughly before serving.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 16.5 g, Cholesterol 199 mg, Fat 8.2 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 136.8 mg, Sugar 16.4 g
BEST COOKED EGGNOG
This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy!
Provided by FunCook
Categories Christmas
Time 15m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best).
- In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher), and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.
Nutrition Facts : Calories 447.2, Fat 28.3, SaturatedFat 16.1, Cholesterol 296.9, Sodium 311.6, Carbohydrate 38.8, Sugar 30.2, Protein 11
COOKED EGGNOG
I got this recipe from my favorite literature teacher many, many moons ago, even before the concerns about raw egg yolks. There were so few people in the class, just enough to keep from being cancelled, that we'd usually meet at her home and drink tea and someone would bring cookies. During the holidays she made this for us. I've made eggnog from this recipe for years, especially since we shouldn't use raw eggs.
Provided by Countrywife
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, mix the eggs, sugar, and salt, if used.
- Stir in 2 cups milk.
- Cook, stirring constantly, until thickened and mixture coats a metal spoon (will read 160°F on a candy thermometer).
- Remove from heat and add 2 cups milk and extract.
- Chill several hours or overnight.
- Whirl in blender before serving.
- Add rum or brandy as desired, top with whipped cream and ground nutmeg.
Nutrition Facts : Calories 122.1, Fat 5.5, SaturatedFat 2.6, Cholesterol 117.1, Sodium 74.9, Carbohydrate 12.3, Sugar 8.6, Protein 5.8
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- Whisk together eggs, sugar, and salt in a large mixing bowl. Add to a medium-large saucepan set over low heat, then slowly whisk in 2 cups of the milk.
- Cook egg/milk mixture for 18-22 minutes while stirring constantly, until it reaches 160°F and leaves a thin film coating the back of your spoon. This will be before it boils - we don't want boiling. While stirring focus on bringing up the mixture from the bottom of the pot to prevent the mixture along the bottom to scorch.
- Remove the saucepan from the heat as soon as the eggnog mixture reaches 160°F. Immediately pour it into a large heat-resistant (not metal) bowl.
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