Gloggnog Recipes

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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



Eggnog image

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.

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

GLOGG

Make and share this Glogg recipe from Food.com.

Provided by Lavender Lynn

Categories     Beverages

Time 1h

Yield 12 serving(s)

Number Of Ingredients 14



Glogg image

Steps:

  • Tie cloves, cardamom pods and seeds, cinnamon, and gingerroot in cheesecloth bag.
  • Heat spice bag, water, almonds, raisins, prunes, and orange to boiling in a 4 quart Dutch oven, reduce heat.
  • Cover and simmer 45 minutes.
  • Remove spice bag, prunes and orange.
  • Stir in remaining ingredients.
  • Cover and heat over medium heat until mixture begins to bubble.
  • Ladle almond half and a few raisins into each cup before filling with hot glogg.

Nutrition Facts : Calories 191.2, Fat 0.1, Sodium 4.5, Carbohydrate 18, Fiber 1, Sugar 12.7, Protein 0.6

5 whole cloves
3 cardamom pods, crushed
1 cinnamon stick
1 piece gingerroot, 1/4-inch long, if desired
1 cup water
5 blanched almonds, whole and cut lengthwise in half
7/8 cup raisins
1/2 cup prune, pitted large
1/2 orange, cut in half
1 (750 ml) bottle dry red wine
7/8 cup brandy
2/3 cup vodka
2 tablespoons sugar
2 teaspoons sugar

TRADITIONAL GLOGG

This cold-weather winner is nothing more than red wine infused with spices, but the right flavor combinations can produce spectacular results. Here, a big-bodied red Zinfandel takes on a heady whiff of cardamom and the fresh, wintry aroma of juniper berries and three kinds of citrus fruit in this traditional Glogg recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Number Of Ingredients 9



Traditional Glogg image

Steps:

  • Combine juniper berries and cardamom pods in a cheesecloth sachet. Heat Zinfandel, sugar, kumquats, 1/2 orange (sliced), 1/2 Meyer lemon (sliced), and spice sachet over medium heat until sugar dissolves, about 5 minutes.
  • Remove sachet and fruit; discard. Divide among 6 mugs or heatproof glasses. Stir Grand Marnier or other orange-flavored liqueur into each. Garnish with orange or lemon slices.

15 juniper berries
7 green cardamom pods
1 bottle (750 mL) red Zinfandel
1/4 cup turbinado sugar
3 kumquats (halved)
1/2 orange (sliced)
1/2 Meyer lemon (sliced)
1/2 ounce (1 tablespoon) Grand Marnier or other orange-flavored liqueur
Orange or lemon slices, for garnish

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