Eggnog Grandpas Recipes

Steps:

• Make the granola: Preheat the oven to 300 degrees F. Toss the oats, pistachios, wheat germ, sesame seeds, maple syrup, brown sugar, vanilla, olive oil, cinnamon, cardamom and 1 teaspoon salt in a bowl. Spread on a rimmed baking sheet and bake 20 minutes, stirring halfway through. Remove from the oven and stir in the coconut. Return the granola to the oven and bake until golden, 20 to 25 more minutes, stirring halfway through.
• Meanwhile, make the yogurt: Whisk the Greek yogurt, eggnog and nutmeg to taste in a bowl until smooth. Cover and chill until ready to serve.
• Remove the granola from the oven and stir in the dried cranberries and apricots. Serve warm or at room temperature with the eggnog yogurt; drizzle with honey and sprinkle with nutmeg. Store extra granola in an airtight container in the freezer for up to 2 weeks.

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.

Steps:

• Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
• Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
• Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
• Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

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.

Steps:

• Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
• Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
• Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.

Steps:

• mix the yolks until they look pale yellow (rubban)
• add the cans of condensed milk constantly stirring.
• Add the alchohol or liquor.
• Add sugar syrup carefully (keep stirring)
• Add essence (vanilla or rhum or both)
• Pour in a glass jar and let it rest in the fridge until thickend. Store in the fridge.
• This eggnog is eaten with a spoon out of small glasses. You can also put it on icecream, cakes... Pour it in small glass jars as a Christmas present Use the egg whites to make a big Pavlova, or small meringue tarts When kept in the fridge it will last a few weeks. If you don't have any vanilla (rhum) essence you can add a glass of rhum, whisky to the alcohol. But than use a little less alcohol.