DALLAS PETROLEUM CLUB EGGNOG... SUPER LEADED
Very delicious, rich, potent eggnog. I double this to make a punchbowl full for a neighborhood party. Everyone enjoys it and it is always "disappears" by the end of the night! I use fresh/organic eggs.
Provided by Lorraine3
Categories Punch Beverage
Time 30m
Yield 1 punch bowl, 12 serving(s)
Number Of Ingredients 9
Steps:
- Whip egg yolks with 1 cup sugar, until stiff.
- Combine the vanilla, milk, half and half, rum, brandy bourbon and then hand mix in the whipped egg yolks/sugar mixture.
- Whip egg whites until stiff along with another ½ cup of sugar. (Hint: add the sugar once the egg whites are almost stiff, otherwise it takes a while to get the white to stiffen.).
- Whip heavy cream to soft peaks.
- Fold in the whipped cream and egg white/sugar mixture.
- Let refrigerate approximately 5 hours, it can lasts for days in the refrigerator though.
- Serve with a sprinkle of nutmeg.
- NOTE: When you remove from refrigeration you will need to mix back in the foam that has separated.
Nutrition Facts : Calories 585.5, Fat 25.9, SaturatedFat 14.8, Cholesterol 263.8, Sodium 123.7, Carbohydrate 31, Sugar 25.5, Protein 9.5
CREAMY EGGNOG
Make and share this Creamy Eggnog recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 50m
Yield 3 quarts
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan over medium heat (Do not boil).
- In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
- Gradually stir about 1/4 of hot milk into egg mixture.
- Add egg mixture to remaining hot milk; stirring constantly.
- Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
- Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
- Remove pan from heat; let cool.
- Cover and chill (up to two days).
- When ready to serve, beat whipping cream at medium speed until soft peaks form.
- Fold the whipped cream into the egg mixture.
- Sprinkle with additional nutmeg before serving.
Nutrition Facts : Calories 2161.5, Fat 149.3, SaturatedFat 86.8, Cholesterol 1326.3, Sodium 754.8, Carbohydrate 126.1, Sugar 102.4, Protein 42.4
BRAD'S KILLER EGGNOG
I have made this eggnog recipe for the Christmas holiday for over 25 years. Enjoy!
Provided by Brad Lott
Categories Drinks Recipes Eggnog Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Add 1 cup sugar gradually, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Beat egg yolks and remaining 1 cup sugar in a separate bowl until frothy and lightened in color.
- Fold egg whites into egg yolk mixture gently; pour into a large punch bowl or pitcher. Stir in rum, half-and-half, and milk.
- Top eggnog with nutmeg; serve with ice.
Nutrition Facts : Calories 508.2 calories, Carbohydrate 41 g, Cholesterol 199.8 mg, Fat 15.2 g, Protein 10.6 g, SaturatedFat 8.1 g, Sodium 128.6 mg, Sugar 37.6 g
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