HOMEMADE EGGNOG RECIPE BY TASTY
Here's what you need: milk, large eggs, large eggs, sugar, kosher salt, heavy cream, dark rum, nutmeg
Provided by Betsy Carter
Categories Drinks
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
- While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
- Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don't scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
- Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
- Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
- Serve with freshly grated nutmeg on top.
- Enjoy!
Nutrition Facts : Calories 358 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 0 grams, Protein 9 grams, Sugar 24 grams
HOMEMADE CANDY CANE AND BROWN SUGAR EGGNOG RECIPE BY TASTY
Here's what you need: egg yolks, brown sugar, milk, vanilla bean, nutmeg, candy canes, whipped cream
Provided by SpongeTowels
Categories Drinks
Yield 6 cups
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine the yolks and brown sugar. Whisk well for 5-6 minutes until the mixture has increased in volume and thickened, and a figure "8" can be drawn when lifting up your whisk.
- In a saucepot, add the milk and vanilla then bring up to a barely a simmer. Then, start to slowly add the warmed milk to the yolk and sugar bowl, whisking constantly to avoid scrambling. Continue to temper the mixture until the warm milk and egg mixture has combined, then return everything back to the pot. Then add the nutmeg.
- Cook the mixture on low heat, stirring constantly with a wooden spoon (making sure that no bits begin to stick or scramble to the bottom). Continue to cook slowly and gently until the mixture slightly thickens and coats the back of your spoon. Strain into a bowl (to capture any bits that may have scrambled in the process) then stir in ¼ cup of the ground candy cane. Transfer to a resealable plastic container, then place in the fridge to chill completely.
- When ready to serve, wet a paper towel then swipe the rims of each glass. Dip the glass into some more of the candy cane powder to create a festive rim. Fill each glass with some eggnog, then top with fresh whipped cream and some extra grated nutmeg.
Nutrition Facts : Calories 496 calories, Carbohydrate 72 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 58 grams
HOMEMADE CANDY CANES
Try making these candy canes during the holidays. They will look extra special hanging on your Christmas tree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 canes.
Number Of Ingredients 7
Steps:
- Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 14mg sodium, Carbohydrate 28g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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
EASY WHIPPED COFFEE RECIPE BY TASTY
Here's what you need: hot water, sugar, instant coffee, milk, ice
Provided by Tejasvi Shere
Yield 1 serving
Number Of Ingredients 5
Steps:
- Combine hot water, sugar, and instant coffee in a bowl.
- Whisk until the mixture is light and fluffy.
- After that is done, in a cup add ice and milk. The ice is optional. Then spoon
- up as much of the coffee mixture as you want. Top milk with this mixture and stir.
- Serve and enjoy!
Nutrition Facts : Calories 69 calories, Carbohydrate 18 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 18 grams
HOMEMADE CANDY CANES
These homemade candy canes are SO much better than store-bought, and so fun to make! Just make sure you have a stick of butter handy to keep your hands buttered for pulling so it doesn't stick to you. Merry Christmas and Happy Holidays! (photo from bing images)
Provided by Kelly Williams
Categories Candies
Time 5m
Number Of Ingredients 6
Steps:
- 1. In heavy-bottomed large saucepan or small pot, combine first 4 ingredients and stir until sugar dissolves. Cook, without stirring to hard-ball stage. (265 degrees.) Remove from heat and add peppermint extract. Divide into 2 portions, and add coloring to one part. Pour out onto buttered cookie sheets. (Pour half onto one sheet, then add coloring to the rest and then pour onto second sheet.) when it's cool enough to handle, start pulling each part seperately. (Best done with 2 people, but if doing alone, go back and forth pulling each.) When you feel like you just can't pull anymore, form into ropes and twist them together. Cut into 8" lengths, form into the shape of candy canes, and place on lightly buttered platter til fully hardened.
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.
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- Combine milk, ¼ cup cream, ¼ cup sugar and salt in heavy-bottomed saucepan set over medium heat. Cook, stirring occasionally, until small bubbles start to form around the sides of the pan, about 5 minutes.
- Meanwhile, whisk the egg yolks and remaining sugar until thick and foamy. Gradually whisk in half of the hot milk mixture, then pour it all back into the saucepan. Reduce heat to medium-low. Cook, stirring constantly, with a wooden spoon or heat proof spatula until it thickens and coats back of spoon, about 5 to 8 minutes. Stir in the vanilla and nutmeg.
- Strain through a fine-mesh sieve. Cool slightly. Cover and refrigerate until completely chilled, about 4 to 6 hours.
- Just before serving, whip remaining cream with electric beaters until stiff peaks form. In large bowl or measuring cup, whisk the rum and brandy into eggnog. Fold in the whipped cream.
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