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
COMFORTABLE EGGNOG
Great holiday treat! I reduced the amount of Southern Comfort by half from the amount originally posted to make it smoother and less strong. If you want it stronger, please measure 3 to 1 eggnog to Southern Comfort. Happy Holidays!
Provided by Mamas Kitchen Hope
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine chilled ingredients in a shaker (no ice). Shake well.
- Strain into a chilled martini glass.
- Top with a dollop of whipped cream and dust with nutmeg.
Nutrition Facts : Calories 156.7, Fat 6.4, SaturatedFat 3.8, Cholesterol 50.6, Sodium 46.4, Carbohydrate 11.6, Sugar 7.2, Protein 3.3
SOUTHERN EGGNOG
Suggested in a 1959 book as a terrific beverage to serve at a New Years Day Open House party. I don't know why it was given the "Southern" designation.
Provided by Lennie
Categories Punch Beverage
Time P1DT15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
- Add slighly beaten egg yolks and blend well.
- Then add remaining milk; mix well.
- Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
- Cool.
- Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
- Add vanilla and brandy; then chill several hours.
- Just before serving, whip the cream.
- Spoon onto eggnog and sprinkle with nutmeg.
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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