Real Old Fashioned Eggnog Recipes

Steps:

• In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat until a thermometer reads 160°, about 25 minutes. Pour into a large bowl; stir in vanilla, nutmeg and remaining milk. Place bowl in an ice-water bath; stir frequently until cool. If mixture separates, process in a blender until smooth. Cover and refrigerate at least 3 hours., When ready to serve, beat cream in a bowl on high until soft peaks form; whisk gently into cooled mixture. Pour eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

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.

Steps:

• Beat the egg yolks with the sugar until pale yellow.
• Add the bourbon (or whiskey) and the brandy and blend well.
• Chill in the fridge for several hours.
• Beat the egg whites until soft peaks form and set aside.
• In a separate bowl, whip the heavy cream until slightly thickened.
• Fold the cream into the chilled yolk mixture.
• Fold in the egg whites and chill again.
• Serve with a sprinkling of grated nutmeg.
• Makes 20 servings.

Steps:

• Combine milk and 1/4 cup sugar in medium saucepan. Heat over medium heat stirring to dissolve sugar until a rim of fine bubbles appears around the edge of pan.
• Beat egg yolks until thick and lemon colored.
• Add a small amount of hot milk and egg yolks; return all to saucepan.
• Cook over medium heat for 5 minutes stirring constantly.
• Pour into a bowl.
• Add ice cream by spoonfuls, stirring until melted.
• Add extracts.
• Cover and chill about 2 hours.
• Refrigerate the unbeaten egg whites in a separate covered container.
• Just before serving or filling punch bowl, let egg whites sit at room temperature for about 15 minutes in a large bowl.
• Beat the egg whites until foamy, add salt and continue beating until soft peaks form.
• Add 1/4 cup sugar, 1 Tablespoon at a time, beating constantly until sugar dissolves and the whites form peaks again.
• Pour the refrigerated (custard type mixture) into the egg whites using a large wire whisk.
• Pour eggnog into a chilled punch bowl.
• Ladle into mugs and sprinkle with nutmeg.
• **If desired you may substitute 1 cup of brandy or rum for the extracts but reduce the milk by 2/3 cups.
• Enjoy!

Steps:

• Pour the brandy, sherry, rum, and whiskey into a bowl.
• Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
• Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
• To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.