Classic Eggnog Recipes
TRADITIONAL EGGNOG
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
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
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
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.
CLASSIC EGGNOG
Aaron Goldfarb, a liquor writer who was raised Jewish, was not introduced to the joys of eggnog until he married a woman who loved Christmas. Making a batch of homemade eggnog became his self-designated duty at their annual Christmas party in Park Slope, Brooklyn. For the spirits, Mr. Goldfarb prefers Maker's Mark or another bourbon with a heavy wheat content, which lends sweetness. He also cautions against using spiced rum, as he feels the spirits involved already possess enough intrinsic baking-spice qualities. Mr. Goldfarb loves a slightly aged nog; see Tip for his advice.
Provided by Robert Simonson
Categories cocktails
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Separate the egg yolks from the whites. In a stand mixer, beat the whites on high speed until transformed into a meringue-like consistency with soft peaks.
- In a large bowl, whisk the egg yolks with the milk, cream, sugar, bourbon, rum and Cognac or brandy until a smooth texture is achieved. Gently fold in the beaten egg whites until combined.
- Transfer eggnog into a large serving bowl. Chill overnight in the refrigerator before serving.
- To serve, ladle a few ounces into a mug or glass and grate fresh nutmeg over the surface. For ideal flavor, mix will keep in the refrigerator up to two weeks, but can last longer.
OLD-FASHIONED EGGNOG
Celebrating the holidays with eggnog is an American tradition that dates back to Colonial days. I toast the season with this smooth and creamy concoction that keeps family and friends coming back from more. -Pat Waymire, Yellow Springs, Ohio
Provided by Taste of Home
Time 40m
Yield 16 servings (about 3 quarts).
Number Of Ingredients 8
Steps:
- In a heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 1 qt. milk. Cook and stir over low heat 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 cool. If mixture separates, process in a blender until smooth. Cover and refrigerate 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 eggnog into a chilled 5-qt. punch bowl. If desired, top with dollops of whipped cream, sprinkle with additional nutmeg and serve with cinnamon sticks.
Nutrition Facts : Calories 308 calories, Fat 18g fat (10g saturated fat), Cholesterol 186mg cholesterol, Sodium 188mg sodium, Carbohydrate 26g carbohydrate (26g sugars, Fiber 0 fiber), Protein 9g protein.
MARTHA'S CLASSIC EGGNOG
Published in Dec. 2008 in Martha Stewart Living magazine. To avoid salmonella poisoning use pasteurized eggs.
Provided by Queen Dana
Categories Beverages
Time 15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
- Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
Nutrition Facts : Calories 352.8, Fat 25.8, SaturatedFat 15.2, Cholesterol 191.3, Sodium 74, Carbohydrate 16.2, Sugar 14.9, Protein 5.7
CLASSIC EGGNOG
A rich and creamy drink, this classic eggnog gets a boozy kick from bourbon and rum.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 8
Steps:
- Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
- Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.
CLASSIC EGGNOG
Get into the festive spirit with eggnog, a classic Christmas drink made with brandy, cream, eggs and vanilla. Serve with plenty of ice in tumbler glasses
Provided by Miriam Nice
Categories Drink
Time 10m
Number Of Ingredients 7
Steps:
- Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and brandy, and beat again until just combined. Strain into a punch bowl.
- Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar, Protein 6 grams protein, Sodium 0.18 milligram of sodium
MARTHA'S CLASSIC EGGNOG
A giant hotel-silver punch bowl holds Martha's signature eggnog, rich with cream and laced with rum, bourbon, and Cognac.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 8
Steps:
- Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
- Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.
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3/5 (1)Servings 1
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- Beat the egg yolks until thick and pale yellow in a medium-size bowl with a mixer set to high speed. Gradually add ⅓ cup sugar and continue beating until the sugar dissolves.
- Stir together the milk, 1 cup cream, and ½ teaspoon nutmeg in a small saucepan. Bring just to a simmer over medium heat. Whisking constantly, add the warm milk mixture to egg yolk mixture in a slow, steady stream. Pour into the saucepan and cook over medium heat, stirring constantly with a heat-proof spatula until the mixture thickens slightly and reaches 160°F. Pour into a bowl. Stir in the liquor, if using. Cover and refrigerate until chilled.
- Just before serving, beat the egg whites to soft peaks in a medium-size bowl with a mixer set to high speed. Add the remaining 1 tablespoon sugar and beat to firm peaks. Fold into the chilled base mixture.
- Beat the remaining 1 cup cream to stiff peaks, and then fold into eggnog. (Alternatively, fold half the whipped cream into the chilled base and spoon the rest on top as garnish.)
HOW TO MAKE HOMEMADE EGGNOG - CLASSIC EGGNOG …
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4.6/5 (16)Calories 476 per serving
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- In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.
- Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.
- Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.) Remove from heat and stir in heavy cream and, if using, bourbon.
20 BEST CLASSIC AND MODERN EGGNOG RECIPES - THE SPRUCE …
From thespruceeats.com
- Homemade Eggnog. Keep holiday traditions alive (or start new ones) with an old-fashioned eggnog recipe. Perfect for a small party, it includes all the basics, and there's an option for cooked eggnog if you're wary of drinking raw eggs.
- Traditional Rum Eggnog. On a smaller scale, pull out your cocktail shaker to quickly make eggnog for just one or two people. Due to the base liquor, this rum eggnog recipe creates a slightly sweeter cocktail.
- Brandy Eggnog. When you don't want to waste any time, this brandy eggnog is a great option. It's a favorite recipe among bartenders, has a classic brandy base, and requires just three other ingredients.
- Bourbon Eggnog. A variation of the traditional recipe, this bourbon eggnog is filled with layers of flavor. It uses three liquors, and the combination of whiskey, cognac, and orange liqueur is a brilliant foundation for the seasonal spices.
- Nonalcoholic Eggnog. Eggnog is a beverage that everyone can enjoy. While you can simply skip the liquor in any recipe, this eggnog is nonalcoholic from the very start.
- Keto Eggnog. For anyone who wants to avoid sugar, keto eggnog is ideal. The recipe uses two sugar-free sweeteners and unsweetened almond milk. Since heavy cream is keto, it's included to ensure a luscious beverage, though coconut milk is an option.
- Vegan Eggnog. That's right, eggnog without eggs! The key to this recipe is a combination of silken (soft) tofu and soy milk blended with vanilla extract and rum or brandy.
- Coquito. Another eggless option, the coquito is Puerto Rico's spin on eggnog. Rather than eggs, this punch drink relies on coconut, rum, and traditional spices, and it's best served cold.
- Easy Rum Eggnog. Aged rum and ruby port add a dark, complex background flavor to this easy eggnog recipe. It's one of the quick versions that is shaken up by the glass, and in just a few minutes, you'll have luscious eggnog to enjoy without any extra fuss.
- Gingerbread Eggnog. A twist on traditional recipes, the gingerbread eggnog is filled with delicious flavors and can quickly get any nog-hater to flip to the other side.
CLASSIC EGGNOG RECIPE
Classic eggnog recipe. Learn how to cook great Classic eggnog . Crecipe.com deliver fine selection of quality Classic eggnog recipes equipped with ratings, reviews and mixing tips. Get one of our Classic eggnog recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Easy Classic Cheesecake Crecipe.com Generally speaking, …
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EGG NOG COCKTAIL RECIPE - LIQUOR.COM
2020-09-16 Eggnog, the creamy classic cocktail, is an essential part of the winter holidays. The recipe can vary depending on who’s making it, but the basic formula consists of eggs, sugar, milk and cream, plus a spirit. For the latter, most people turn to bourbon, rum or brandy, and some even elect to combine a couple spirits for oomph. Whichever route ...
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CLASSIC EGGNOG - CHOWHOUND
2021-10-22 Beat 8 egg yolks with 3/4 cup sugar until light. Meanwhile, scald 2 cups milk and 2 cups heavy cream. Beat a little of the hot cream mix into the yolks to …
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2021-11-04 In the big bowl, add the sugar to the yolks and beat them with an electric mixer or whisk until it gets creamy and fluffy. On the small pan on medium heat, add the milk and spices and let infuse the milk with them until it gets steamy. …
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RECIPE DETAIL PAGE | LCBO
Separate 4 large organic eggs. Set aside the whites. In a blender, or using a whisk, whip the yolks well. Add ¾ cup (175 mL) sugar, 1 tsp (5 mL) nutmeg, ⅛ tsp (0.5 mL) allspice, clove and cinnamon (to taste) and 2 cups (500 mL) milk or cream (or 1 cup/250 mL each).
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CLASSIC EGGNOG | CANADIAN LIVING
2015-10-28 Whisk in milk and . cup of the cream; cook over medium heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil). Remove from heat. Stir in 3/4 cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled,about 30 minutes.
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Place egg yolks in a large bowl. Beat with an electric mixer until combined. Gradually add the sugar, beating until the mixture is thick and pale yellow. Stir in the cream and milk, then the rum and vanilla, if desired. Cover and refrigerate until chilled or as long as overnight. Just before serving, beat the room temperature egg whites with an ...
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Pour the tempered eggs back into the saucepan. Place the saucepan on medium-low heat and cook the eggnog. Stir continuously with a spoon while the eggnog thickens and reaches a temperature of 160 degrees fahrenheit. Take the eggnog off the burner and stir in the cream. Strain the eggnog and remove the cloves, then stir in vanilla extract.
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2019-12-09 Classic Eggnog Recipe is incredibly easy to make, and such a delight when holiday season starts. If you have milk, cream, sugar and eggs, you can have eggnog ready in 20 minutes! If you are looking for more holiday beverages, try out slow cooker apple cider, homemade pumpkin spice latte floats, butterbeer latte and pumpkin […]
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