Boozy Rich Eggnog From A Cooked Base Recipes

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BEST BOOZY EGGNOG



Best Boozy Eggnog image

A great eggnog for those that like it spiked!

Provided by Mary Liesenberg

Categories     Drinks Recipes     Eggnog Recipes

Time 15m

Yield 18

Number Of Ingredients 11

12 eggs, separated
1 ½ cups white sugar
6 cups bourbon
4 cups milk
4 cups heavy whipping cream
2 cups cognac
¾ cup peach brandy
¾ cup apricot brandy
¾ cup light rum
½ cup dark rum
1 pinch ground nutmeg

Steps:

  • Beat egg yolks in a large bowl with an electric mixer until smooth. Beat in sugar until dissolved. Mix in bourbon, milk, heavy cream, and cognac. Add peach brandy, apricot brandy, and light rum; mix well.
  • Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Fold into the egg yolk mixture. Fold in dark rum. Sprinkle nutmeg on top and chill until serving.

Nutrition Facts : Calories 678.8 calories, Carbohydrate 21 g, Cholesterol 200.8 mg, Fat 24 g, Protein 7.1 g, SaturatedFat 13.9 g, Sodium 90.4 mg, Sugar 19.5 g

RICH & CREAMY EGGNOG



Rich & Creamy Eggnog image

My mom is a huge eggnog fan around the holidays, but I've never been crazy about the storebought kind. When I whip up this homemade festive treat nobody can resist! -Jenna Fleming, Lowville, New York

Provided by Taste of Home

Time 35m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 9

8 eggs
1/3 cup sugar
2 tablespoons confectioners' sugar
2 cups whole milk
4 cups heavy whipping cream
1 cup amaretto
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Additional ground nutmeg

Steps:

  • In a large heavy saucepan, whisk eggs, sugar and confectioners' sugar until blended. Stir in milk., Cook over low heat about 20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Stir in cream, amaretto, cinnamon and nutmeg. Refrigerate, covered, several hours or until cold. Sprinkle servings with additional nutmeg.

Nutrition Facts :

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