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
BETTY'S FAMOUS EGGNOG
My Mom has been making this creamy eggnog for everyone for at least 25 years, and more people ask for it each year. It uses three types of liquor--you do not need the best brands, but do not buy the cheapest either. Note that raw eggs are 'cooked' by the alcohol. Once made, keep the eggnog refrigerated and use within a week, stirring gently before serving to re-incorporate the egg whites that rise to the surface.
Provided by Baumannowski
Categories Drinks Recipes Eggnog Recipes
Time 2h30m
Yield 24
Number Of Ingredients 8
Steps:
- Beat the eggs and sugar together in a very large bowl until thick and light-colored. Stir in the bourbon and rum, mixing until sugar has dissolved. Let stand about 1 hour.
- Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.
- Stir the whipping cream and half and half into the egg yolk mixture until thoroughly blended. Slowly stir in the brandy. Fold in the egg whites, blending evenly. Cover and refrigerate two hours before serving. May be stored in the refrigerator up to one week.
- Serve in small cups or glasses dusted with a pinch of nutmeg.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 40.2 g, Cholesterol 89 mg, Fat 24.5 g, Fiber 0.1 g, Protein 1.8 g, SaturatedFat 15.2 g, Sodium 31.5 mg, Sugar 37.7 g
RED BERRY EGGNOG
Time 15m
Yield 6 to 8
Number Of Ingredients 8
Steps:
- In a small pot combine cherries, raspberries, strawberries, pomegranate seeds and sugar. Bring to a boil over medium-high heat. Let simmer for 4-5 minutes, until berries have softened. Mash berries with a wooden spoon. Using a fine-mesh strainer, strain liquid and let cool.
- Pour 1-2 tbsp of the red berry syrup at the bottom of each eggnog glass. Top up each glass with eggnog. Divide bourbon or rum evenly between glasses (about 30 mL (2 tbsp) in each).
- Top with raspberries, strawberries, cherries or pomegranates to garnish. Serve with a straw to mix drinks.
EGGNOG BERRY PUNCH
A rich and wonderful (and easy!) addition to your holiday parties, folks will be asking you for this "secret" recipe. :)
Provided by Julesong
Categories Punch Beverage
Time 5m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Stir together the cranberry-raspberry juice, eggnog, and vanilla extract in a serving bowl, then stir in the 7-Up or Sprite.
- Fold in the whipped cream (you can use a couple cups of whipped cream from a can as a substitution).
- Sprinkle with ground nutmeg.
- Serve and enjoy!
Nutrition Facts : Calories 356.6, Fat 20.1, SaturatedFat 12.1, Cholesterol 127.1, Sodium 105.2, Carbohydrate 38.4, Fiber 0.1, Sugar 26.9, Protein 6.9
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
EGGNOG
Make our easy eggnog recipe for the perfect festive party tipple. This traditional Christmas drink uses just five ingredients, including egg yolks and brandy
Provided by Annemie Buyck
Categories Cocktails, Drink, Treat
Time 10m
Number Of Ingredients 5
Steps:
- Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
- Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
- Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.
Nutrition Facts : Calories 335 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 43 grams sugar, Protein 7 grams protein, Sodium 0.3 milligram of sodium
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