Comfort Eggnog Recipes

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CHEF JOHN'S HOMEMADE EGGNOG



Chef John's Homemade Eggnog image

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

4 egg yolks
⅓ cup white sugar
2 cups whole milk
1 cup heavy cream
¾ teaspoon freshly grated nutmeg
2 fluid ounces bourbon whiskey, or more to taste
4 egg whites
1 tablespoon white sugar
1 pinch freshly grated nutmeg

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



Comfortable Eggnog image

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

1/2 ounce Southern Comfort
3 ounces eggnog (light eggnog is fine too)
whipped cream
nutmeg, grated, to taste

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



Southern Eggnog image

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

1 package vanilla pudding mix, the kind you cook
1/2 cup sugar
1 quart milk
3 egg yolks, slightly beaten
3 egg whites
1 teaspoon vanilla
1/4 cup peach brandy or 1/4 cup Grand Marnier
1 cup whipping cream
nutmeg

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



Martha's Classic Eggnog image

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

6 large eggs, separated
3/4 cup superfine sugar
2 cups whole milk
3 cups heavy cream, plus more for garnish
1/2 cup bourbon, preferably Maker's Mark
1/4 cup dark rum, preferably Mount Gay
1/4 cup Cognac, preferably Remy Martin Grand Cru
Freshly grated nutmeg, for sprinkling

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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