Best Holiday Eggnog Recipes

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EGGNOG



Eggnog image

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

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*

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.

HOLIDAY EGGNOG



Holiday Eggnog image

This classic Christmas beverage is so smooth and creamy that you can count on friends and family coming back for seconds! Our gang loves it sprinkled with nutmeg.

Provided by Taste of Home

Time 40m

Yield 18 servings (about 3/4 cup each).

Number Of Ingredients 8

12 eggs
1-1/2 cups sugar
1/2 teaspoon salt
2 quarts milk, divided
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
2 cups heavy whipping cream
Additional whipped cream and nutmeg, optional

Steps:

  • In a Dutch oven, whisk together eggs, sugar and salt. Gradually add 1 qt. of milk. Cook over low heat, stirring constantly, 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 mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for 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 into a chilled 5-qt. punch bowl. If desired, garnish with whipped cream and sprinkle with nutmeg.

Nutrition Facts :

HOLIDAY EGGNOG



Holiday Eggnog image

Provided by Food Network

Categories     beverage

Time 2h35m

Yield 12 drinks

Number Of Ingredients 22

20 peppercorns
10 star anise
10 allspice berries
10 cinnamon sticks
10 cloves
10 cardamom pods
1/2 gallon apple cider
2 cups fresh carrot juice
1/2 cup fresh ginger juice
1/2 cup demerara sugar
Zest of 1 orange
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
3 large eggs
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 ounce aged rum
Pinch kosher salt
1/4 cup plus 1/8 cup granulated sugar
12 ounces aged rum
6 ounces aged brandy
Freshly grated nutmeg, for garnish

Steps:

  • For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
  • For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
  • Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
  • Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
  • To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.

CLASSIC HOLIDAY EGGNOG



Classic Holiday Eggnog image

Tired of the boring and blah tasting store-bought eggnog? Wish you had eggnog throughout the year? Here is a simple recipe for you that my family has used for years!

Provided by Melissa Kaye

Categories     Drinks Recipes     Eggnog Recipes

Time 1h5m

Yield 8

Number Of Ingredients 5

1 quart milk
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten well
1 teaspoon vanilla extract
1 pinch salt

Steps:

  • Whisk together the milk, sweetened condensed milk, eggs, vanilla extract, and salt in a large pitcher until well blended. Cover and refrigerate until chilled, at least 1 hour.

Nutrition Facts : Calories 237.7 calories, Carbohydrate 32.5 g, Cholesterol 72.9 mg, Fat 7.9 g, Protein 9.5 g, SaturatedFat 4.6 g, Sodium 149.2 mg, Sugar 32.5 g

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