Brandied Eggnog Recipes

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FROZEN BRANDIED EGGNOG



Frozen Brandied Eggnog image

Provided by Geoffrey Zakarian

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 1/2 cups (12 ounces) eggnog
3/4 cup (6 ounces) brandy
10 ice cubes
4 large scoops vanilla ice cream or gelato
1/4 teaspoon freshly grated nutmeg, for garnish

Steps:

  • Put 4 large highball glasses or small goblets in the freezer to chill.
  • In a blender, combine the eggnog, brandy and ice cubes and puree until smooth. Add the ice cream and puree until just combined.
  • Divide the cocktail among the glasses, garnish with a sprinkle of nutmeg and serve with thick straws.

TRADITIONAL EGGNOG



Traditional Eggnog image

A great traditional eggnog with brandy and dark rum. I found this recipe a few years back and have been making it around the holidays and giving it as gifts every year since. It usually goes pretty quick and a lot of my family and friends who say they don't like eggnog like this stuff!

Provided by phalanx0

Categories     Drinks Recipes     Eggnog Recipes

Time 2h10m

Yield 18

Number Of Ingredients 8

6 eggs
1 cup white sugar
½ teaspoon vanilla extract
½ teaspoon ground nutmeg, divided
2 cups whipping cream
2 cups milk
¾ cup brandy, chilled
⅓ cup spiced rum (such as Captain Morgan's®)

Steps:

  • Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 13.3 g, Cholesterol 100.4 mg, Fat 12 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 44.7 mg, Sugar 12.6 g

EGGNOG



Eggnog image

Store-bought eggnog just can't compete with my homemade version. Apricot brandy is my "secret" ingredient!-Shelia Weimer, Bluefield, West Virginia

Provided by Taste of Home

Time 35m

Yield 20 servings (3/4 cup each).

Number Of Ingredients 11

1-3/4 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 quarts 2% milk
6 eggs, beaten
1 cup apricot brandy or brandy
1/2 cup rum
2 tablespoons bourbon
2 tablespoons vanilla extract
1 quart half-and-half cream
1/2 teaspoon ground nutmeg

Steps:

  • In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.

Nutrition Facts : Calories 252 calories, Fat 8g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 153mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 7g protein.

BRANDIED EGGNOG PUNCH



Brandied Eggnog Punch image

Eggnog is so traditional that it is almost mandatory for holiday parties. This mildly alcoholic recipe is rich without being cloying. From Good Food Magazine, December 1988. Preparation time does not include 1 hour to chill.

Provided by JackieOhNo

Categories     Punch Beverage

Time 30m

Yield 24 serving(s)

Number Of Ingredients 7

6 large eggs, separated
1/3 cup sugar
1 1/4 cups cognac (or other brandy)
4 cups milk
1 cup heavy cream (or half-and-half)
1 teaspoon vanilla extract
freshly grated nutmeg (to garnish)

Steps:

  • Beat egg yolks and sugar in mixer bowl on high speed until pale and light. Reduce speed and gradually mix in Cognac, milk, cream, and vanilla.
  • Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry, then gently fold into egg yolk mixture with rubber spatula. Pour into punch bowl. Refrigerate until cold.
  • To serve, ladle punch into glasses and sprinkle with grated nutmeg.

Nutrition Facts : Calories 89.9, Fat 6.4, SaturatedFat 3.6, Cholesterol 72.2, Sodium 41.2, Carbohydrate 5.1, Sugar 2.9, Protein 3.1

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