Mock Eggnog Recipes

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

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:

• Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.

Steps:

• In a large bowl, beat milk and pudding mix on low speed for 2 minutes. Beat in the sugar, nutmeg, vanilla and salt if desired. In another bowl, beat cream until thickened, about 3 minutes. Stir into pudding mixture. Refrigerate until serving. Sprinkle with additional nutmeg if desired.

Steps:

• In a large punch bowl, combine the ice cream, eggnog, carbonated beverage, and finely crushed candy; mix well.
• Place dollops of whipped cream on top of eggnog, and sprinkle with coarsely chopped peppermint candies for garnish.

Steps:

• In a large bowl, mix the pudding with 1 cup of soy milk. When pudding is formed add remaining ingredients and mix very well.
• Chill until ready to serve.
• Garnish with a sprinkle of extra nutmeg and/or cinnamon.

Steps:

• In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving.

Steps:

• In a mixing bowl, beat milk and pudding mix on low for 2 minutes.
• Beat in the sugar, nutmeg, vanilla and salt, if desired.
• In another mixing bowl, beat cream until thickened, about 3 minutes.
• Stir into pudding mixture.
• Refrigerate until serving.
• Sprinkle with additional nutmeg if desired.

Steps:

• Mix the milk and non-fat milk for 30 seconds in a blender. Add 6 egg yolks and mix until combined.
• In a bowl mix the 2 teaspoons unflavored gelatin and the sugar. Add the gelatin/sugar to the milk/yolk mixture and blend until combined. Add heavy cream until well blended.
• Pour mixture into a saucepan and heat over medium heat until temperature reaches 160 degrees. Refridgerate for 12 hours.
• Add 1 teaspoon vanilla, the rum and nutmeg. Blend well and serve.
• Note* Cooking time varies, so it is a estimate. Please watch your temperature. The 12 hour chilling time not added to the final prep time.