Bettys Famous Eggnog Recipes

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BETTY'S FAMOUS EGGNOG



Betty's Famous Eggnog image

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

12 eggs, separated
4 ½ cups white sugar
1 (750 milliliter) bottle bourbon
½ (750 milliliter) bottle dark rum
1 ½ quarts whipping cream
2 cups half-and-half (or whole milk)
1 ½ cups brandy
1 tablespoon ground nutmeg, for garnish

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

RICH HOMEMADE EGGNOG



Rich Homemade Eggnog image

Treat your family with this chilled and creamy eggnog - a perfect beverage to serve at any occasion.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 2h50m

Yield 6

Number Of Ingredients 8

8 egg yolks
1/2 cup sugar
2 cups milk
2 cups whipping cream
1 teaspoon vanilla
1/4 teaspoon freshly grated nutmeg
1/2 cup bourbon
Additional freshly grated nutmeg

Steps:

  • In medium bowl, beat egg yolks and sugar with wire whisk until thick and lemon colored. In 2-quart saucepan, stir milk and 1 cup of the whipping cream. Add yolk mixture, stirring with whisk. Cook over medium heat 10 minutes, stirring constantly, until mixture just coats a metal spoon.
  • Remove from heat; stir in vanilla and 1/4 teaspoon nutmeg. Place saucepan in cold water until custard is cool, stirring occasionally. Cover; refrigerate at least 2 hours but no longer than 24 hours.
  • Just before serving, stir bourbon into chilled custard. In chilled small bowl, beat remaining 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Gently stir whipped cream into custard. Sprinkle with additional nutmeg. Serve, or refrigerate until serving time. Eggnog can be stored covered in refrigerator up to 2 days.

Nutrition Facts : Calories 497, Carbohydrate 27 g, Fat 5 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 50 mg

BETTY'S FAMOUS EGGNOG



Betty's Famous Eggnog image

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     Eggnog

Time 2h30m

Yield 24

Number Of Ingredients 8

12 eggs, separated
4 ½ cups white sugar
1 (750 milliliter) bottle bourbon
½ (750 milliliter) bottle dark rum
1 ½ quarts whipping cream
2 cups half-and-half (or whole milk)
1 ½ cups brandy
1 tablespoon ground nutmeg, for garnish

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.n
  • Meanwhile, whip the egg whites in a separate bowl until stiff peaks form.n
  • 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.n
  • Serve in small cups or glasses dusted with a pinch of nutmeg.n

Nutrition Facts : Calories 531.2 calories, Carbohydrate 40.1 g, Cholesterol 89 mg, Fat 24.3 g, Fiber 0 g, Protein 1.8 g, SaturatedFat 15.1 g, Sodium 31.5 mg, Sugar 37.6 g

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