Early American Eggnog Recipes
AMERICAN EGGNOG
Eggnog is essential to Christmas celebrations in the USA. It's like a frothy cream liqueur. Eggnog can be made in advance (and stored in the fridge), but it should be served within 24 hours as it contains raw egg. This recipe contains raw egg, so it is not suitable for for pregnant women, the elderly and those with weak immune systems.
Provided by richardhanney
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Whisk the egg yolks and caster sugar for a few minutes with an electric whisk until pale, light and fluffy. Gradually whisk in the rum or bourbon a little at a time, then whisk in the milk. The mixture will separate over time, so it may need to be whisked again
- In a separate bowl, whisk the egg whites until they form soft peaks. Fold the boozy egg mixture into the whites very gradually. Finally, whip the cream until it just holds its shape and fold that into the mixture as well.
- Sweeten to taste with extra sugar if you wish. Ladle into punch glasses and serve with a dusting of nutmeg.
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.
DAD'S EGGNOG
Provided by Dave Lieberman
Categories beverage
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine the half-and-half, whole milk, allspice and sugar in a large saucepan and heat until steaming.
- Whisk the egg yolks in a small bowl and ladle some of the hot mixture into the bowl while whisking constantly. Then whisk the tempered egg mixture back into the remaining hot liquid. Stir until mixture coats the back of a wooden spoon, then place immediately into an ice water bath. Once it has cooled down to room temperature, add liquors and chill. Serve very cold.
EARLY AMERICAN EGGNOG
Supposedly a recipe from George Washington, I have used this recipe for five annual New Year's parties. You MUST make it about 10 days in advance to mellow the flavors. Then it is so smooth one of my guests unknowingly served her 2 year old! Use premium vanilla ice cream to keep it chilled in the punch bowl. I like to shape the ice cream in a star molds, and use them one-at-a-time to chill the eggnog throughout the evening.
Provided by cutiemoose
Categories Drinks Recipes Eggnog Recipes
Time P5DT1h
Yield 27
Number Of Ingredients 10
Steps:
- Pour the brandy, sherry, rum, and whiskey into a bowl.
- Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
- Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
- To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 13.7 g, Cholesterol 59.8 mg, Fat 16 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 10 g, Sodium 70.6 mg, Sugar 11.6 g
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.
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.
THE ORIGINAL EGGNOG
When she published this recipe in her first book, Entertaining, Martha wrote that this eggnog was "so rich it needs no accompaniment." This original recipe is made with plenty of bourbon, cognac, dark rum, heavy cream, and a dozen eggs-good thing it serves a crowd.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 8
Steps:
- In a very large bowl, beat egg yolks until thick and pale yellow. Gradually add sugar to yolks. With a wire whisk, beat in milk and 1 quart cream. Add bourbon, rum, and cognac, stirring constantly.
- Just before serving, beat egg whites until stiff. Fold into mixture. Whip remaining heavy cream until stiff and fold in. Sprinkle with nutmeg.
TRADITIONAL EGGNOG FOR THE HOLIDAY PUNCH BOWL
Thick, rich, creamy and oh-so-very-delicious! Serve this traditional eggnog in a large punch bowl for a stunning holiday presentation---and let the festivities begin! MERRY CHRISTMAS!!! Requires at least 2 hours chill time, and may be prepared up to 24 hours in advance. Makes 12 cups. Here is some interesting eggnog history I would like to share with you (information is adapted from various internet sources): Today Eggnog is synonymous with Christmas - there's even an Eggnog Day (24th December). However, some questions beg to be asked as to where this drink originated and how it got its name. History of Eggnog: Also known as an Egg Flip, the predecessor of today's eggnog is believed to have started life in England as early as the 8th Century. Originally a concoction made of milk mixed with alcohol, frequently beer and perhaps some spices, it was known as a posset and was initially taken for medicinal purposes but certainly by the 1550s, they had become a more fashionable drink amongst the upper classes with posset sets being a popular gift. It's possible that other parts of Europe were drinking possets too as Mary 1 of England was given a posset set from the Spanish Ambassador, though it's possible he just bought it when he arrived in England. By the 17th century, these milk "punches" had been transformed into celebratory beverages, often used to toast the health of friends and family albeit still mainly enjoyed by the more wealthy. One reason given for its popularity was the fact that there was no refrigeration so milk couldn't be kept for too long. By this time, alcohols such as Madeira, sherry and Brandy had replaced the original beer mixer, and eggs had been added, making an altogether more smooth rich drink. The drink crossed the Atlantic to the English colonies during the 18th century, and soon became a popular wintertime drink throughout Colonial America. Although dairy produce was plentiful, imported items such as wine and brandy were being heavily taxed (and thus very expensive), and so they started using rum from Carribean trading which was much more affordable. When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to indigenous whiskey�and eventually bourbon in particular�as a substitute. Eggnog, in the 1800s was nearly always made in large quantities and nearly always used as a social drink. It was commonly served at holiday parties and it was noted by an English visitor in 1866, "Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging...It is made cold and is drunk cold and is to be commended." Of course, Christmas was not the only day upon which eggnog was popular. In Baltimore it was a tradition for young men to call upon all of their friends on New years day. At each of many homes the strapping fellows were offered a cup of eggnog, and so as they went they became more and more inebriated. It was quite a feat to actually finish one's rounds. Our first President, George Washington, was quite a fan of eggnog and devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try. How Eggnog (often spelled egg nog) got its name: Although eggnog is often defined as �eggs inside a small cup", no-one knows for sure how the drink got its name. The "egg" bit is simple enough but the "nog" bit is a little more challenging. Taking its origins into account, here are three possibilities: 1) Nog was a 17th century English name for a strong beer. 2) Noggin was an old English name for a small, wooden, carved mug used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). 3) Grog was the name 18th century sailors gave to a dilution of rum and water served aboard British Naval vessels to prevent drunkenness. It's probably a mixture of all three. Today forms of eggnog are also made in many other countries including Germany (Eierlikör), Spain (ponche), Holland (advocaat), Puerto Rico (coquito) and Mexico (Rompope). Modern eggnog typically consists of milk, sugar, nutmeg, and eggs. Frequently cream is substituted for some portion of the milk to make a much richer drink. Some eggnogs add gelatin. Toppings may include vanilla ice cream, meringue, or whipped cream. Today, whiskey, rum, brandy or cognac are often added. As you can see, eggnog is still a popular drink during the holidays, and its social character remains. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere and lend merriment and joy to the proceedings.
Provided by BecR2400
Categories Punch Beverage
Time 30m
Yield 12 cups of eggnog, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix egg yolks, granulated sugar and salt in a 4 quart saucepan.
- Gradually stir in half & half cooking over medium heat. Continue to cook and stir until mixture coats metal spoon, 10 to 15 minutes. Remove from heat.
- Place saucepan in cold water until custard is cool.
- Beat egg whites until foamy. Gradually stir in powdered sugar, beating until soft peaks form.
- In a large punch bowl gently stir together the custard, brandy or rum (or rum extract), cinnamon and nutmeg. Fold in beaten egg whites.
- Cover with plastic wrap, and refrigerate at least 2 hours, no longer than 24 hours.
- Cook time does not include chill time.
- Garnish with whipped cream and dust with additional nutmeg, if desired.
- Makes 12 cups.
Nutrition Facts : Calories 311.3, Fat 20.3, SaturatedFat 12.1, Cholesterol 130.2, Sodium 138.1, Carbohydrate 19.8, Fiber 0.1, Sugar 12.9, Protein 6.9
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