CHEF JOHN'S HOMEMADE EGGNOG
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Provided by Chef John
Categories Drinks Recipes Eggnog Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g
CLASSIC EGGNOG
Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.
Provided by Food Network Kitchen
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
THE VERY BEST EGGNOG, EVER
Variations of this recipe can be found on many web pages. One page credits the NY Time but I am a Times Select member and have not been able to find it there. Wherever it came from, it's really the best recipe. Below is how I've been making it for years. I usually double or triple the recipe because it goes fast in my house. I put it in empty decorative rum bottles. The alcohol is optional - it's delicious without it and kids love it. I add the alcohol to part of it and leave the rest plain so that each person can add as much of the type of alcohol they prefer. I like to add a bit of rum and bit of orange liquor such as Grand Marnier. This is great stuff so don't skimp on the spices - use fresh ones, especially nutmeg.
Provided by MarielC
Categories Punch Beverage
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 to 10 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until well mixed.
- Bring milk just to a boil and very gradually whisk it into the yolk mixture. Do this a few tablespoons at a time at first, stir very well before adding more hot milk (this is called tempering the egg yolks and prevents them from overcooking and curdling). Return the mixture to the saucepan. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream. Mixture should thickly coat the back of a wooden spoon. Do not boil, or mixture will curdle. Keep the heat at medium.
- Strain mixture into a large bowl and let cool to room temperature. Stir in half-and-half (or the other substitutions mentioned above), vanilla extract, nutmeg and rum and brandy if using. If you choose you can leave the alcohol out.
- Refrigerate eggnog until cold, at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional freshly grated nutmeg.
- Note: "half-and-half" is NOT a mixture of half cream and half milk, but it is equal in butterfat content to a mixture of 1/4 cream and 3/4 milk.
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
BRAD'S KILLER EGGNOG
I have made this eggnog recipe for the Christmas holiday for over 25 years. Enjoy!
Provided by Brad Lott
Categories Drinks Recipes Eggnog Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.
- Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.
- Top eggnog with nutmeg; serve with ice.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 41 g, Cholesterol 199.8 mg, Fat 15.2 g, Protein 10.6 g, SaturatedFat 8.1 g, Sodium 128.6 mg, Sugar 37.6 g
BLANCHE KNOPF'S EGGNOG-WORLD'S BEST
In my estimation this is the World's best eggnog. I have been making this for almost 40 years now. It comes from the Herb and Spice Cookbook by Craig Claiborne. It suggests Brandy, Bourbon or Rye as the prime ingredient ...but I GREATLY prefer using the Bourbon. Choose your favourite spirit from that list. I also have done with the orange rind and prefer without, but...
Provided by Donalda
Categories Punch Beverage
Time 4h30m
Yield 4 oz. servings, 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine the egg yolks and sugar and beat to the ribbon stage, which is to say until lemon colored and quite thick.
- Stir in the milk and spirits.
- Beat the egg whites until stiff and fold inches.
- Chill in the re frigerator four hours.
- Whip the cream and fold it into the eggnog.
- Meanwhile, carefully peel the orange, discarding the white pulp but reserving the extreme outer rind.
- Cut this rind into tiny, needle like strips.
- Grate the lemon rind.
- Stir both the orange and lemon rind into the eggnog .
- Grate fresh nutmeg on each serving! Enjoy!
Nutrition Facts : Calories 252.5, Fat 18.6, SaturatedFat 10.8, Cholesterol 153, Sodium 70.8, Carbohydrate 11.5, Fiber 0.2, Sugar 8, Protein 5.4
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