Eggnog With Rum And Bourbon Recipes

Steps:

• Put egg yolks, 3/4 cup sugar, vanilla seeds, and salt in a large heatproof bowl. Set bowl over a pan of simmering water, and whisk constantly until mixture is pale and thick, about 5 minutes. Whisk in milk, bourbon, and rum until combined; remove from heat.
• Beat egg whites and remaining 1/2 cup sugar in the bowl of an electric mixer until soft peaks form; whisk into milk mixture. In a clean bowl, beat cream until soft peaks form; whisk into milk mixture. Refrigerate eggnog until ready to serve, up to 1 day; whisk before serving. Sprinkle nutmeg over each serving.

Steps:

• Mix egg yolks, 2 cups sugar, rum, and nutmeg together in a large bowl. Cover with plastic wrap and refrigerate 8 hours to overnight to "cure."
• Beat egg whites and remaining 1 cup sugar in a bowl using an electric mixer until firm peaks form. Fold in heavy cream. Fold in the egg yolk mixture. Beat in half-and-half until well combined. Pour into lidded jars or containers, refrigerate, and shake before serving.

Steps:

• In a large bowl with an electric mixer, beat the egg yolks with the sugar until the mixture is thick and pale with ribbons when the beaters are lifted. In another large bowl, beat two thirds of the egg whites until they hold soft peaks. In another large bowl beat the cream until it holds soft peaks. Fold the whites into the yolk mixture until the mixture is combined well and fold in the whipped cream gently but thoroughly. Pour the mixture into a large punch bowl, whisk in the bourbon, the rum, the vanilla, the milk, and the salt. Chill the eggnog, covered, for at least four hours, or until it is cold. Just before serving, in a bowl, beat the remaining three egg whites until they hold soft peaks, fold them into the eggnog, and sprinkle the eggnog with the nutmeg and the cinnamon.

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.

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:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.